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

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.

Printable Recipe Card

About Acorn Squash with Couscous

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