Squash with Couscous and Apples

By mommypop

Ingredients

• Stuffing:
• 1 Large butternut squash
• 3/4 cup couscous
• 1 cup boiling water
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1/2 medium onion, chopped
• 2 stalks celery, chopped
• 1 apple, peeled, cored and chopped
• 2 Tbsp brown sugar
• 3/4 tsp cumin
• 3/4 tsp cinnamon
• Dash nutmeg
• Dash cayenne
• 1 tsp salt

Details

Servings 4

Preparation

Step 1

Cut butternut squash in half. Remove seeds and place cut side down on a greased, foil lined roasting pan. Bake in preheated 350℉ oven for 45-50 minutes or until tender but not soft.

While squash is cooking, prepare filling. Pour boiling water over couches and set aside until the couscous has absorbed all of the water. Fluff with fork.

Heat butter and oil in a skillet until butter has melted. Add onion and celery and cook, until celery softens, about 3 minutes. Stir in apple and cook until apple is heated through. Stir in brown sugar, seasonings, and salt and cook until sugar has dissolved. Remove from heat, add to couscous and stir gently until mixed. Set aside.

Remove squash from oven. Flip the squash so cut side is up. With a teaspoon, create a tunnel in the middle of the straight end of each squash, scooping out the flesh but leaving a border of flesh on each side. Remove flesh, chop coarsely and gently mix into the couscous mixture. Divide the couscous between two squash halves, filling tunnel and the round hole that held the seeds.

Return to oven for about 10 minutes or until heated through. Cut squash into 4-6 portions and serve.