Stuffed Roasted Acorn Squash with Apricot Couscous

By Marge Perry & David Bonom
This beautiful dish can be the centerpiece of a meatless meal or the perfect solution to a table full of “mixed” diners: vegetarians will make it their entrée and everyone else can have it as a side dish.
  • Cuisine: Mediterrarean
  • Course: Entrée


  • Acorn squash
  • chopped chives
  • couscous
  • dried apricots
  • Dried cranberries
  • Extra Virgin Olive Oil
  • garlic cloves
  • ground black pepper
  • ground nutmeg
  • Maple Syrup
  • Orange Juice
  • Pecans
  • Red onion
  • Salt


  1. Preheat the oven to 350°F. Place the squash cut side down in a 13x9-inch baking dish and pour in 1 cup of the orange juice. Roast until tender, 40-45 minutes.
  2. Meanwhile, bring the remaining 3/4 cup orange juice to a boil in a small saucepan over medium-high heat. Stir in the couscous, cover, remove from the heat and let stand 5 minutes until the liquid is absorbed. Transfer to a bowl and fluff with a fork.
  3. Heat the oil in a large nonstick skillet over medium. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 3-4 minutes. Stir in the apricots, pecans and cranberries and cook until softened, about 2 minutes. Add the maple syrup, nutmeg, salt and pepper
  4. Spoon the couscous mixture into the squash and serve warm or room temperature.