Make this stuffed squash! It’s beautiful and delicious. Acorn Squash is easy to cook, yummy as hell, and looks pretty fancy-pants when you stuff it full of delectable goodies. Print the complete recipe at . Try this recipe out and let me know what you think –and thanks for watching. For more recipe ideas, check out the Chef Buck Playlist:
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ACORN SQUASH RECIPE:
2 acorn squash, halved, seeds removed
2 tsp olive oil
3 cloves garlic, minced
1/2 inch fresh ginger, minced
1 carrot, peeled and chopped
1 cup garbanzo beans, drained
1/3 cup raisins (or dried currants)
1 tsp cumin
1/2 tsp ground cinnamon
[1/4 tsp ground ginger, if didn’t use fresh]
Salt and freshly ground pepper
1 cup broth
3/4 cup instant couscous
1/2 cup slivered almonds, toasted
2-3 green onions (white and green parts) chopped
1/2 golden delicious apple, cored and chopped
Preheat the oven to 400.
Toast the almonds.
Place the squash halves, cut side down, on a shallow pan with ¼ inch of water. Roast until the squash is easily pierced with a fork, about 30 – 40 minutes.
In a medium saucepan, heat the olive oil over medium heat. Stir in the garlic, ginger, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, cinnamon, salt, and pepper, and continue stirring for another minute.
Add broth, simmer 5 minutes.
Stir in couscous, cover pot, and turn off heat. Allow couscous to absorb liquid for 5 minutes.
Stir in the almonds, green onions, and apple. Spoon the filling into the roasted squash, mounding generously and serve.
You can freeze leftovers (or make extras). Freeze by mashing the squash on the bottom of the container then adding the couscous mixture on top.
And that’s, that.
Bon Appétit!
More Buck Redbuck:
My other Youtube channel:
http://plus.google.com/u/0/109193261972985167770/posts
My recipe website:
Chef Buck playlist:
The awesome music is En Croisière by Juanitos. Music track used with permission Creative Commons: By Attribution and found at this link:
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