Monday, October 8, 2007

Recipe of the Week: Carrie's Stuffed Acorn Squash with Apple Couscous

Last night, I made a variation of a dish that my friend made for me a couple weeks ago that is seasonal and tasty. I am sorry that I don't have a picture because the presentation is quite fantastic. Acorn squash is in season and this recipe is a great way to take a advantage of it. And, they are cheap. I got two of them for a little over 2 bucks. Not bad. The truffle salt adds an earthy flavor to this sweet dish and the pecans add some textural contrast.

Stuffed Acorn Squash with Apple Couscous
Makes 4 servings

2 med acorn squash
3/4 cup of chicken broth
1/4 apple juice
1 box of plain couscous
2 shallots
3 cloves garlic
3/4 cup of dried cranberries
1 red apple
3/4 cup of dried nectarines
1/2 cup of crushed pecans
Truffle salt
1/2 cup of brown sugar
1 tablespoon cinnamon

Cut the squash in half. This requires a very sharp knife. (Getting a boy to help with this can be good, too) Gut out the squash with a large spoon. In a large pot, steam the squash for 12 minutes. You may have to do in batches. Preheat oven to 350 degrees.

Make the whole box of couscous using the directions on the box. Sub water with broth and apple juice. Set aside. Mince garlic and shallots and saute for about 3 minutes and then add to couscous. Add truffle salt. Chop up the apple and the dried nectarines and add with cranberries into couscous. Add pecans and cinnamon.

Line squash with butter and brown sugar and put in the oven alone for 15 minutes. Take them out and stuff them with couscous. Bake covered with foil for 30 minutes. Remove foil and cook for 10 more minutes. Serve immediately.

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