Roasted Squash with Spiced Couscous |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
2 whole(s) acorn squash halved and seeds removed |
2 teaspoon(s) olive oil |
1 cup(s) vegetable broth |
3/4 cup(s) couscous |
1/2 teaspoon(s) ground cinnamon |
1/4 teaspoon(s) ground ginger |
1/2 teaspoon(s) salt |
3 tablespoon(s) almonds sliced |
2 tablespoon(s) dried currants |
2 whole(s) green onions finely chopped |
1 whole(s) apples cored and chopped |
Directions:
1. Preheat oven to 400F. Brush the squash halves with the oil and season with salt and pepper. Place the halves, cut side down, on a rimmed baking sheet. Roast until a thin knife easily pierces the squash, about 20 minutes.
2. Meanwhile, bring the broth to a boil in a saucepan. Stire in the couscous, cinnamon, ginger, salt, and pepper to taste. Cover and set aside for 5 minutes. Using a fork, fluff the couscous. Stir in the almonds, currants, onion and apple into the couscous. Spoon the couscous mixture into the roasted squash halves and serve.
3. For quick and easy, instead of roasting the squash, microwave frozen butternut squash to serve with the couscous.
|
|