Roasted Squash with Spiced Couscous


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


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


  • 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. Roast until a thin knife easily pierces the squash, about 20 minutes.

  • Make the spiced couscous

    Meanwhile, in a saucepan, bring the broth to a boil. Stir in the couscous, cinnamon, ginger, ½ teaspoon salt, and pepper to taste. Cover and set aside for 5 minutes. Using a fork, fluff the couscous. Stir the almonds, currants, onions, and apple into the couscous. Spoon the couscous mixture into the roasted squash halves and serve.