Acorn Squash with Couscous

Kathy W


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 vote


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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian