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
- 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
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.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).