Happy second day of Autumn! I thought I'd welcome in the season with this acorn squash dish. Everything about it tastes perfect for cool crisp weather.
Acorn Squash with Spiced Couscous
Adapted from Williams Sonoma Vegetarian
2 Acorn squash, halved, seeds removed
1 cup vegetable broth
3/4 cup whole wheat couscous
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
salt and pepper
3 tablespoons sliced almonds
2 tablespoons currants
1/2 honeycrisp apple, cored and diced (or any apple variety of your choosing)
optional- roasted acorn squash seeds
Preheat oven to 350. Place acorn squash in a baking dish, cut side down. Add a little water and bake for 45 minutes or until tender. Meanwhile, bring the broth to a boil. Stir in the couscous, cinnamon, ginger, 1/2 teaspoon of salt, and pepper to taste. Cover, remove from heat, and set aside for 10 minutes. Stir in the almonds, currants, and apple. Spoon the filling into the roasted squash (about a cup of filling per squash half). Garnish with roasted acorn squash seeds*, if desired.
*To roast the seeds, separate them from the pulp and rinse. Spray a baking pan with oil, spread out the seeds in a single layer on the pan, and sprinkle generously with salt. Bake at 350 for 10-12 minutes, until slightly browned and crispy. Stir occasionally. Note: If you use these for a garnish, sprinkle them on right before you enjoy the dish- otherwise they will get soggy and chewy.