Roasted Squash with Fruited Couscous Recipe
π Cook Time: 1 hour
π Prep Time: 30 minutes
π Total Time: 1 hour 30 minutes
Description:
Heavenly holiday fare! Choose winter squash that have the prettiest, most symmetrical shape, such as acorn or even small round pie pumpkins. Enjoy! This recipe came out of Vegetarian Times Cookbook.
Recipe Category: Fruit
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, Christmas, Thanksgiving, Weeknight, < 4 Hours
Nutritional Information (per serving):
- Calories: 539.2
- Fat Content: 12.1g
- Saturated Fat Content: 3.7g
- Cholesterol Content: 0mg
- Sodium Content: 722.3mg
- Carbohydrate Content: 102.9g
- Fiber Content: 10g
- Sugar Content: 44.3g
- Protein Content: 11.1g
Servings: 8
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | squash |
| 3/4 cup | water |
| 2 1/2 cups | couscous |
| 1 cup | currants |
| 2 tbsp | margarine |
| 4 | golden delicious apples |
| 2 | pears |
| 2/3 cup | golden raisins |
| 1/2 cup | walnuts |
| 1/2 cup | honey |
| 1/2 tsp | ground cinnamon (plus extra pinch) |
| 1/2 tsp | ground nutmeg |
| 1/2 tsp | mace |
| 1/2 tsp | ground allspice |
| 1/2 tsp | cardamom |
| 1 1/4 tsp | fresh ground black pepper |
| 1/2 tsp | salt |
| – | greens (for garnish) |
Instructions:
-
Prepare Squash:
- Cut the top off each squash to make a handsome lid and set aside.
- Trim a thin slice from the bottom of each squash to make it stand firmly.
- Using a large metal spoon, scoop out and discard the seeds and stringy flesh.
- Remove flesh from each squash to weigh a combined total of about 1 pound, taking some from the lid pieces, if necessary.
- Cut the scooped-out squash into 1/2 inch cubes.
- Steam until fork-tender, about 10 minutes.
-
Prepare Couscous:
- Meanwhile, bring salted water to a rolling boil.
- Stir in the couscous and currants, cover, and remove from heat. Let sit for 10 minutes.
-
Preheat and Saute:
- Preheat the oven to 325Β°F.
- Heat 2 tablespoons of margarine in a large skillet, and cook the apples, pears, raisins, and walnuts, stirring, for 5 minutes.
- Add 2 tablespoons of honey, spices (except for the pinch of cinnamon), couscous, steamed squash, and salt to taste. Cook, stirring gently, for 2 or 3 minutes more. Remove from heat.
-
Assemble and Bake:
- In a small pot, melt the remaining margarine, stir in the remaining honey and a pinch of cinnamon.
- Generously brush the inside of the squash with the honey mixture and divide the filling equally among them.
- Replace the squash lids, carefully turn upside down, and place on a baking sheet sprayed with nonstick cooking oil.
- Bake until a fork easily pierces the squash, about 1 hour.
-
Serve:
- Carefully transfer the roasted squash to a large serving platter, remove the lids, and cut each squash in half vertically.
- Garnish the platter with fresh greens or flowers.
Enjoy this delightful Roasted Squash with Fruited Couscous, a perfect addition to your holiday table or any special occasion!
