This recipe calls for Acorn Squash but you can substitute different varieties, including kabocha, delicata and butternut. Another wonderful thing about this cozy, fall dish? It is incidentally vegan, for my vegan friends.
Makes 4 servings
2 acorn squash
2 tbsp vegetable oil
1/2 small inion, diced
1 garlic clove, minced
1 cup uncooked couscous
1/3 cup diced dried apricots
1/4 cup dried currant
1 1/4 cup vegetable broth or water
2 tbsp each of chopped parsley and mint
1/3 cup pomegranate seeds
1/4 cup tossed pinenuts
1. Prepare the squash by cutting off the top and bottom of each, and then cutting in half. Using a spoon, scoop out and discard the seeds. Season the inside of each squash half with salt and pepper. Invert unto a baking tray and bake at 375 degrees for 25 to30 minutes, until fork tender.
2. Meanwhile, add 2 tablespoons of vegetable oil to a sauce pan over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onions have browned slightly. Add the dried apricots, currants and water, then bring to a boil.
3. Once boiling, add the salt and couscous. Cover with the lid and remove from the heat. Let stand for 5 minutes. Using a fork, gently fluff the couscous, then gently mix in the herbs.
4. Divide the couscous among the roasted squash halves. Top with the pomegranate seeds and the toasted pine nuts.
