Roasted Squash with Fruited Couscous

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“Heavenly holiday fair! Choose winter squash that have the prettiest, most symmetrical shape, such as acorn or even small round pie pumpkins. Enjoy! This came out of Vegetarian Times Cookbook.”
1hr 30mins

Ingredients Nutrition


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

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