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Ingredients

  • 2 tbsp dried sour cherries or dried cranberries
  • 2 acorn squash or other small squash, seeds scooped out and brushed inside with olive oil
  • 1 teacup soaked in 1 teacup of boiling water with a few saffron threads couscous
  • 4 tbsp pistachios
  • 3 tbsp parsley, chopped
  • 1 tsp harissa, depending on how hot you like it
  • 1 tsp (optional) available from seasonedpioneers.co.uk ras-el-hanout
  • (optional) available from Middle Eastern shops or Sainsbury’s Special Selection pomegranate molasses
  • melted butter, to serve

Method

  • STEP 1

    Roast the squash at 200C/fan 180C/gas 6 for 30-40 minutes or until tender. Mix the rest of the ingredients together, stuff the squash and bake for a further 10 minutes. Serve with extra melted butter and pomegranate molasses (if using) spooned over.

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