About this recipe:This is a Moroccan inspired dish. Acorn squash is baked until tender, then stuffed with a mix of couscous, chickpeas, raisins, celery and carrots. Feel free to experiment with the vegetables of your choice or even add chicken.
2 tablespoons dark brown soft sugar
1 tablespoon melted butter
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 sticks celery, chopped
2 carrots, chopped
240g tinned chickpeas, drained
1 1/2 tablespoons ground cumin
salt and pepper to taste
400ml chicken stock
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Arrange squash halves cut side down on a baking tray. Bake 30 minutes or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a frying pan over medium heat. Stir in the garlic, celery and carrots and cook 5 minutes. Mix in the chickpeas and raisins. Season with cumin, salt, and pepper and continue to cook and stir until vegetables are tender.
Pour the chicken stock into the frying pan and mix in the couscous. Cover frying pan and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the frying pan mixture to serve.
This dish can be made vegetarian if you use vegetable stock instead of chicken stock.