acorn squash with couscous
(1 rating)
Found this in a great little cookbook, Meals In Minutes Easy Vegetarian. Made a change or two. This great as a main dish or can be used as a side.
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(1 rating)
yield
2 -4
method
Bake
Ingredients For acorn squash with couscous
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1acorn squash, cut in half and seeds removed
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2-3 Tbspbutter, melted
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1 cvegetable broth
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3/4 ccouscous
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1/2 tspcinnamon
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1/4 tspground ginger
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1-2 Tbspsugar
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2 Tbspcurrants (or raisins, rough chopped)
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1 smapple, cored and diced (i used a gala apple)
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2green onions, finely sliced
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salt and pepper
How To Make acorn squash with couscous
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1Preheated oven to 400. Brush squash with a small amount of the melted butter, reserving the rest. Place squash, cut side down, on a baking sheet and bake 20-30 minutes, or until a thin bladed knife easily pierces the squash.
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2While the squash is roasting, place the couscous in a medium sized mixing bowl. Stir in cinnamon, ginger, salt, pepper and sugar. Place the broth in a microwave safe measuring cup and bring to a boil, about 1-2 minutes on high. Pour over couscous, cover and let stand 5 minutes or so.
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3Fluff couscous with a fork. Stir in almonds, currants, green onion and apple. Check seasonings.
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4Drizzle the inside of the squash with the rest of the melted butter. Sprinkle with salt and pepper. Spoon the couscous into the roasted squash and serve.
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5Notes: you can use any winter squash that you like. For a side dish: peel and cube the squash, drizzle with a little oil or butter, then roast. Add the squash to the couscous filling when you add the apples.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Acorn Squash with Couscous:
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