Butternut Squash Stuffed With Orange Couscous Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Butternut squash2 , halved lengthwise
 Olive oil1⁄2 Teaspoon
 Onion1⁄2 Cup (8 tbs), chopped
 Carrot1⁄2 Cup (8 tbs), chopped
 Vegetable broth3⁄4 Cup (12 tbs)
 Water1⁄2 Cup (8 tbs)
 Orange juice3 Tablespoon
 Butter1 Teaspoon
 Salt1⁄2 Teaspoon
 Couscous3⁄4 Cup (12 tbs), uncooked
 Dried cranberries2 Tablespoon, sweetened
 Curry powder1 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Orange rind1⁄2 Teaspoon, grated
 Black pepper1⁄4 Teaspoon
 Canned chickpeas3⁄4 Cup (12 tbs), drained, rinsed
 Slivered almonds2 Tablespoon, toasted
 Orange juice1 Cup (16 tbs)
 Honey2 Tablespoon
 Curry powder1⁄8 Teaspoon
 Ground cinnamon1⁄8 Teaspoon

Directions

1. Preheat oven to 350°.
2. Place butternut squash, cut sides down, in a 13 x 9-inch baking pan. Add hot water to pan to a depth of 1/2 inch. Bake at 350° for 40 minutes or until tender.
3. While squash bakes, heat a large nonstick skillet over medium-high heat; add oil. Add onion and carrot. Reduce heat to medium-low, and cook 20 minutes or until onion is golden and carrot is tender, stirring frequently. Set aside.
4. Bring broth and next 4 ingredients to a boil. Stir in couscous and next 5 ingredients. Remove from heat. Cover and let stand 5 minutes.
5. Remove and discard seeds from squash; scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop 1 cup pulp, reserving remaining pulp for another use.
6. Combine reserved onion mixture, squash pulp, couscous mixture, chickpeas, and almonds; toss gently. Spoon mixture evenly into squash shells. Place shells in a 13 x 9-inch baking pan. Bake at 350° for 20 minutes or until thoroughly heated.
7. While shells bake, bring 1 cup orange juice and honey to a boil in a small saucepan. Reduce heat; simmer, uncovered, 10 to 15 minutes or until mixture reduces to 1/3 cup, stirring occasionally. Stir in curry powder and cinnamon. Drizzle juice mixture evenly over couscous mixture.
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