Acorn Squash with Couscous
Made a change or two. This great as a main dish or can be used as a side.
- 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
How to Make Acorn Squash with Couscous
- 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.