Description
A delicious recipe for stuffed acorn squash filled with couscous, nuts, and aromatic spices.
Ingredients
Scale
- 2 medium acorn squash
- 3 tablespoons olive oil (divided)
- to taste salt
- to taste pepper
- 1 large navel orange (juiced and zested)
- 1 tablespoon maple syrup
- 1 small sweet yellow onion
- 1 medium orange bell pepper
- 2 large carrots
- 1 teaspoon Diamond Crystal kosher salt (more as needed)
- 1/2 cup walnuts
- 1 inch ginger
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric powder
- 1 1/4 cup vegetable broth
- 1 cup dry couscous
- 1/3 cup pistachios
- 1/2 cup finely chopped parsley
- 1 medium lemon (juiced and zested)
Instructions
- Preheat the oven to 400F.
- Slice the acorn squash in half from stem to tip. Use a spoon to remove the seeds and stringy bits.
- Drizzle each squash half with enough olive oil to coat, then sprinkle with salt and pepper.
- Place cut-side down on a parchment paper-lined sheet pan. Roast at 400F for 35 minutes, or until tender and golden.
- In a small bowl, whisk together half of the orange juice (about 2 tablespoons) and 1 tablespoon of maple syrup.
- Drizzle this over the inside of the squash, then return to the oven for another 5 minutes to roast cut-side facing up.
- While the squash roasts, prep the veggies: Dice the onion and pepper and peel and dice the carrots. Roughly chop the walnuts and mince the ginger and garlic.
- Heat a medium pot over medium heat. Drizzle with 1 tablespoon of olive oil. Once hot, add the onion, carrot, pepper, and salt. Sauté until golden, about 8-10 minutes.
- Stir in the walnuts, ginger, garlic, and cumin seeds. Continue sautéing until aromatic, another 2-3 minutes.
- Stir in the curry powder, turmeric, and vegetable broth. Bring to a boil, then stir in the couscous. Cover with a lid and remove from the heat.
- Let sit, covered, for 10 minutes, or until the couscous is hydrated. Fluff the couscous with a fork, then stir in the orange zest.
- While the couscous cooks, finely chop the pistachios. Heat a medium skillet over medium heat, then add the pistachios. Sauté until toasted, about 5 minutes.
- Remove from the heat and in a small bowl, whisk together with the remaining 3 tablespoons of olive oil, the juice and zest of a lemon, and a pinch of salt.
- Distribute the couscous filling between the roasted acorn squash halves, then top each serving with the pistachio-parsley topping.
- Enjoy!
Notes
- Adjust seasoning to taste.
- Can substitute couscous with quinoa for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg