Real Recipes From Real Home Cooks ®

acorn squash with couscous

(1 rating)
Recipe by
Kathy W
New Carlisle, OH

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.

(1 rating)
yield 2 -4
method Bake

Ingredients For acorn squash with couscous

  • 1
    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 sm
    apple, cored and diced (i used a gala apple)
  • 2
    green onions, finely sliced
  • salt and pepper

How To Make acorn squash with couscous

  • 1
    Preheated 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.
  • 2
    While 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.
  • 3
    Fluff couscous with a fork. Stir in almonds, currants, green onion and apple. Check seasonings.
  • 4
    Drizzle 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.
  • 5
    Notes: 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.