Whole baked squash with spiced couscous

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

1 hour
serves 2
Easy

The best filling for squash. This whole baked dish using acorn squash is stuffed with couscous and spiced with ras-el-hanout, harissa and pistachio - all of which give it an interesting Middle Eastern flavour. Drizzled with pomegranate molasses to finish balances the sweetness of the squash and the spices.

March 25, 2015 at 3:05 pm

Ingredients

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