Whole baked squash with spiced couscous
- Preparation and cooking time
- Total time
- Easy
- serves 2
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.