Butternut Squash Stuffed With Orange Couscous Recipe
Ingredients
| 2 (1 1/2- to 2-pound) butternut squash, halved lengthwise | ||
| Olive oil | 1/2 Teaspoon | |
| Onion | 1/2 Cup(16 tbs), chopped | |
| Carrot | 1/2 Cup(16 tbs), chopped | |
| Vegetable broth | 3/4 Cup(16 tbs) | |
| Water | 1/2 Cup(16 tbs) | |
| Orange juice | 3 Tablespoon | |
| Butter | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Couscous | 3/4 Cup(16 tbs), uncooked | |
| Dried cranberries | 2 Tablespoon, sweetened | |
| Curry powder | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Orange rind | 1/2 Teaspoon, grated | |
| Black pepper | 1/4 Teaspoon | |
| 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained | ||
| Slivered almonds | 2 Tablespoon, toasted | |
| Orange juice | 1 Cup(16 tbs) | |
| Honey | 2 Tablespoon | |
| Curry powder | 1/8 Teaspoon | |
| Ground cinnamon | 1/8 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.
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.
Chef
