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Butternut Squash Stuffed With Orange Couscous

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  Butternut squash 2 , halved lengthwise
  Olive oil 1⁄2 Teaspoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Carrot 1⁄2 Cup (8 tbs), chopped
  Vegetable broth 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Orange juice 3 Tablespoon
  Butter 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Couscous 3⁄4 Cup (12 tbs), uncooked
  Dried cranberries 2 Tablespoon, sweetened
  Curry powder 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Orange rind 1⁄2 Teaspoon, grated
  Black pepper 1⁄4 Teaspoon
  Canned chickpeas 3⁄4 Cup (12 tbs), drained, rinsed
  Slivered almonds 2 Tablespoon, toasted
  Orange juice 1 Cup (16 tbs)
  Honey 2 Tablespoon
  Curry powder 1⁄8 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon

1. Preheat oven to 350°.
2. Place butternut squash, cut sides down, in a 13 x 9-inch baking pan. Add hot water to pan to a depth of 1/2 inch. Bake at 350° for 40 minutes or until tender.
3. While squash bakes, heat a large nonstick skillet over medium-high heat; add oil. Add onion and carrot. Reduce heat to medium-low, and cook 20 minutes or until onion is golden and carrot is tender, stirring frequently. Set aside.
4. Bring broth and next 4 ingredients to a boil. Stir in couscous and next 5 ingredients. Remove from heat. Cover and let stand 5 minutes.
5. Remove and discard seeds from squash; scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop 1 cup pulp, reserving remaining pulp for another use.
6. Combine reserved onion mixture, squash pulp, couscous mixture, chickpeas, and almonds; toss gently. Spoon mixture evenly into squash shells. Place shells in a 13 x 9-inch baking pan. Bake at 350° for 20 minutes or until thoroughly heated.
7. While shells bake, bring 1 cup orange juice and honey to a boil in a small saucepan. Reduce heat; simmer, uncovered, 10 to 15 minutes or until mixture reduces to 1/3 cup, stirring occasionally. Stir in curry powder and cinnamon. Drizzle juice mixture evenly over couscous mixture.

Recipe Summary

Main Dish

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Butternut Squash Stuffed With Orange Couscous Recipe