Name: Roasted Squash with Spiced Couscous
Yield: Makes 4 Servings
Ingredients: Instant couscous, ¾ cup (4½ oz/140 g); Olive oil, 2 teaspoons; Vegetable broth or stock, 1 cup (8 fl oz/250 ml), homemade or purchased; Salt and freshly ground pepper; Acorn squash, 2, each 1¼ lb (750 g), halved and seeds removed; Ground cinnamon, ½ teaspoon; Sliced (flaked) almonds, 3 tablespoons, toasted; Ground ginger, ¼ teaspoon; Green (spring) onions, 2, white and green parts, finely chopped; Dried currants, 2 tablespoons; Golden Delicious apple, ½, cored and chopped

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Acorn squash, 2, each 1¼ lb (750 g), halved and seeds removed

Side dish
Dinner
Vegan

Method

Roast the squash

Preheat the oven to 400°F(200°C). Brush the squash halves with the oil and season with salt and pepper. Place the halves, cut side down, on a rimmed baking sheet.

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Roasted Squash with Spiced Couscous

Ingredients

Method

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