Roasted Squash with Fruited Couscous

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the top of each squash off to make a handsome lid.
  • Set aside the lids.
  • Cut a thin slice from the bottom of each squash to make it stand firmly.
  • Using a large metal spoon, scoop out and discard the seeds and stringy flesh.
  • Remove the flesh from each to weigh a combined total of about 1 pound, taking some from the lid pieces, if necessary.
  • Cut the scooped-out squash into 1/2 inch cubes.
  • Steam until fork-tender, about 10 minutes.
  • Meanwhile, bring salted water to a rolling boil.
  • Stir in the couscous and currants, cover and remove from the heat.
  • Let sit 10 minutes.
  • Preheat the oven to 325*.
  • Heat 2 tbls.
  • margarine in a large skillet, and cook the apples, pears, apricots, raisins and walnuts, stirring, for 5 minutes.
  • Add 2 tbls.
  • honey, spices except for the pinch of cinnamon, couscous, steamed squash and salt to taste.
  • Cook, stirring gently, for 2 or 3 minutes more.
  • Remove from heat.
  • In a small pot, melt the remaining margarine, stir in the remaining honey and a pinch of cinnamon.
  • Generously brush the inside of the squash with the honey mixture and divide the filling equally among them.
  • Replace the squash lids, carefully turn upside down and place on a baking sheet sprayed with nonstick cooking oil.
  • Bake until a fork easily pierces the squash, about 1 hour.
  • Carefully transfer the roasted squash to a large serving platter, remove the lids and cut each squash in half vertically.
  • Garnish the platter with fresh greens or flowers.
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