Sunday, October 27, 2013

Winter Squash with Spiced Couscous

Winter Squash with Spiced Couscous

Other small winter squash, such as butternut squash, will work well in this dish, as the orange flesh is sweet and will be complemented by the spiced couscous. Simply cube the squash, roast in chunks and stir into the cooked couscous. The roasting time will decrease by about 10 minutes.

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 or chicken broth
3/4 cup instant couscous ( or pearl couscous )
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
3 Tbs. sliced almonds, toasted
2 Tbs. dried currants or raisins or dried cranberries
2 green onions, white and green parts, finely chopped
1/2 Golden Delicious apple, cored and chopped

Roast the squash
Preheat an oven to 400°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.

Make the spiced couscous
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.

Helen's notes: I used butternut squash, peeled, cut into cubes, drizzled with olive oil and roasted at 400 degrees for 20 minutes. Then I stirred the ingredients together, spooned into a baking dish and baked for about 15 minutes. It was even better the next day, doused with additional broth and heated through.

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