Acorn Squash with Couscous
Made a change or two. This great as a main dish or can be used as a side.
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- acorn squash, cut in half and seeds removed
- 2-3 Tbsp
- butter, melted
- 1 c
- vegetable broth
- 3/4 c
- 1/2 tsp
- 1/4 tsp
- ground ginger
- 1-2 Tbsp
- 2 Tbsp
- currants (or raisins, rough chopped)
- 1 small
- apple, cored and diced (i used a gala apple)
- green onions, finely sliced
- salt and pepper
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.
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.
3Fluff couscous with a fork. Stir in almonds, currants, green onion and apple. Check seasonings.
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.
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.