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
INGREDIENTS
- 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
DIRECTIONS
- 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.
- 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.
- 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
- Spoon the couscous mixture into the squash and serve warm or room temperature.
