Stuffed Roasted Acorn Squash with Apricot Couscous

By Marge Perry & David Bonom

  • Yield:

    4 Servings
  • Cuisine:

    Side Dish

Ingredients

  • 2 medium acorn squash, halved through the stem and seeded
  • 1 3/4 cups orange juice
  • 1/2 cup couscous
  • 1 tablespoon extra virgin olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup dried apricots, chopped
  • 1/3 cup pecans, chopped
  • 1/4 cup dried cranberries
  • 2 tabelspoons maple syrup
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chives, chopped

Directions

  1. Preheat the oven to 350°F. Place the squash cut side down in a 13x9-inch baking dish and pour in 1 cup of the orange juice. Roast until tender, 40-45 minutes.
  2. Meanwhile, bring the remaining 3/4 cup orange juice to a boil in a small saucepan over medium-high heat. Stir in the couscous, cover, remove from the heat and let stand 5 minutes until the liquid is absorbed. Transfer to a bowl and fluff with a fork.
  3. Heat the oil in a large nonstick skillet over medium. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 3-4 minutes. Stir in the apricots, pecans and cranberries and cook until softened, about 2 minutes. Add the maple syrup, nutmeg, salt and pepper; cook 30 seconds. Transfer to the bowl with the couscous and mix well.
  4. Spoon the couscous mixture into the squash and garnish with chives. Serve warm or room temperature.