Our friend Monica loves to garden. So much so that she plants WAY too much and gives tons of home-grown fruits and vegetables away to her very lucky friends. We received an acorn squash from her along with a bunch of other stuff. For the acorn squash we decided that stuffing it somehow would make for a great main dish. We found a couple ideas online for stuffed squash recipes but one that inspired us the most was influenced by flavors from Morocco. For more pictures and the full recipe, keep reading.
After spending some time pulling from several recipes, I went to work on this wonderful dinner. It’s hearty and satisfying and a perfect accompaniment to the tremendous fall-like weather we’ve had here in Nashville the last few days. The sweetness of the raisins apples and carrots work perfectly with the savory broth. Serve it with a quick arugula salad with chévre, grape tomatoes & pine nuts with a balsamic drizzle and you’ve got a fantastic meal.
Moroccan Stuffed Acorn Squash
1 large acorn squash, halved and seeded
1 tbsp. olive oil
1 clove garlic, chopped
1/4 cup onion, chopped
1 carrot, chopped
1/2 cup garbanzo beans, drained
1/4 cup raisins
1 small apple, cored and chopped
1 tsp. ground cumin
1 tsp. curry powder
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 cup chicken or vegetable broth
1/2 cup dry couscous
4 tsp. brown sugar
2 tsp. butter
Preheat oven to 350º F.
Arrange squash halves cut side down on a baking sheet. Bake 30 – 35 minutes, or until tender.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and carrots, and cook 5 minutes.
Mix in the garbanzo beans, apple and raisins. Add cumin, curry powder, salt, and pepper, and continue to cook and stir until vegetables are tender.
Add the broth and stir in the couscous. Cover skillet and turn off heat, allowing couscous to absorb liquid for 5 minutes. By this time the squash should be done cooking. Add brown sugar to butter and microwave on high for 30 seconds. Brush squash with the butter mixture immediately. Stuff squash halves with the skillet mixture.
2 Comments
What a lovely site you have! I adore these flavors and there is something so intriguing about food withIn food. (spoken like a true eater!). Great work!
sara, thanks! i love your site! its beautiful!
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[…] Here’s the original recipe: Moroccan Stuffed Acorn Squash 1 large acorn squash, halved and seeded 1 tbsp. olive oil 1 clove garlic, chopped 1/4 cup onion, chopped 1 car rot, chopped 1/2 cup garbanzo beans, drained 1/4 cup raisins 1 small apple, cored and chopped 1 tsp. ground cumin 1 tsp. curry powder 1/4 tsp salt 1/8 tsp freshly ground black pep per 1 cup chicken or vegetable broth 1/2 cup dry couscous 4 tsp. brown sugar 2 tsp. butter Preheat oven to 350º F. Arrange squash halves cut side down on a baking sheet. Bake 30 – 35 minutes, or until tender. Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and car rots, and cook 5 minutes. Mix in the garbanzo beans, apple and raisins. Add cumin, curry powder, salt, and pepper, and continue to cook and stir until vegetables are tender. Add the broth and stir in the couscous. Cover skillet and turn off heat, allowing couscous to absorb liquid for 5 minutes. By this time the squash should be done cooking. Add brown sugar to butter and microwave on high for 30 seconds. Brush squash with the butter mixture immediately. Stuff squash halves with the skillet mixture. From http://iatethat.com/2009/08/moroccan-stuffed-acorn-squash-and-arugula-salad/ […]