Winter Squash With Spiced Couscous
This recipe combines the flavors of roasted acorn squash filled with spiced couscous, almonds, currants, green onions, and apples. The tender squash pairs wonderfully with the fragrant couscous mixture, creating a satisfying and nutritious dish perfect for any meal. Your taste buds will delight in the warm spices and crunchy almonds, making this a delightful and comforting recipe to enjoy.
— Constant Cookbook
Ingredients
- 2 acorn squash, each 1 1/4 lb., halved and seeds removed (see note above)
- 2 tsp. olive oil
- Salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- 1 cup vegetable broth
- 3/4 cup instant couscous
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 3 Tbs. sliced almonds, toasted
- 2 Tbs. dried currants
- 2 green onions, white and green parts, finely chopped
- 1/2 Golden Delicious apple, cored and chopped
Instructions
- <b>Roast the squash</b>
- Preheat an oven to 400&#176;F. Brush the squash halves with the oil and season with salt and pepper. On a baking sheet, place the halves, cut side down. Roast until a thin knife easily pierces the squash, about 20 minutes.
- <b>Make the spiced couscous</b>
- Meanwhile, in a saucepan, bring the broth to a boil. Stir in the couscous, cinnamon, ginger, the 1/2 tsp. salt and pepper. Cover and set aside, according to the package directions. Stir the almonds, currants, green onions and apple into the couscous. Spoon the filling into the roasted squash, mounding it generously, and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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