yumyumyummers

moroccan stuffed acorn squash w/ nutted couscous

In culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, leftovers, vegetarian on 01.31.11 at 6:26 pm

ready to rock the casbah? here’s my vegetarian take on moroccan stuffed acorn squash… minus the red meat, and chock-full of yummy spices & dried fruit.

i’ve always been fascinated by moroccan cuisine and hope to travel to its country of origin someday. in the meantime, i enjoy exploring the rich flavours and fragrant scents of the food. this moroccan fusion culinary experiment was inspired by a fellow blogger’s test-kitchen recipe that i adapted based on ingredients on-hand in my pantry. it was also a great opportunity for leftover redux with some leftover couscous and roasted butternut squash from the other day.

acorn squash:
– pre-heat oven to 375F
– 1 acorn squash (cut in half, seeded)
– brush marinade (see below) generously on cut sides of squash
– place squash halves (cut sides down) in baking pan
– roast for 20min at 375F. remove from oven. allow to cool on cooling rack while preparing stuffing.

mix marinade in small prep bowl:
– 2 tbsp organic extra-virgin olive oil (evoo)
– 1 tsp organic apple cider vinegar
– 1 tsp honey
– pinch of ground nutmeg
– pinch of ground black peppercorns

couscous:
– you’ll typically find couscous in the ethnic food aisle at grocery or health food stores.
– there are lots of different flavours and varieties of couscous available. most couscous is durum wheat-based, but you can also find a selection of gluten-free couscous.
– follow directions for preparing the couscous you have on-hand, and set aside.

stuffing:
– sauté evoo & 1/4 red onion (rough chop) in pan on medium heat
– add 1 red bell pepper – cap only (rough chop)
– add 1/2 cup roasted butternut squash
(tip: if you don’t have any leftover butternut squash on-hand, you can get pre-cut squash in the produce section to save time.)
– add dried fruit: 1/4 cup dried apricots, 1/8 cup dried golden raisins, 1/8 cup dried blueberries, 1/8 cup dried pomegranates
– add spices: 2 tbsp ground cinnamon, 1 tbsp ground nutmeg, 1 tsp ground cumin & 1 tsp ground black peppercorns
– add 2 cups of cooked couscous to pan, just to toast the grains and absorb the flavours & fragrance of the spices
– add 1/4 cup cashews or pistachios (crushed in mortar & pestle)


roasted stuffed squash:
– generously fill each half w/ nutted couscous stuffing
– roast for 10min at 375F in baking pan (stuffed side up), until squash is cooked through and tops are toasted golden brown.


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  1. So this is what you made! Looks superb. As good as it looks?

    Like

  2. Yummy indeed! I’m going to have to whip up some of these delicacies soon.

    Like

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