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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Roast the squash for 30-40 minutes or until tender. Mix the rest of the ingredients together, stuff the squash and bake for a further 10 minutes.
2. Serve with extra melted butter and pomegranate molasses (if using) spooned over.

Per serving

471 kcalories, protein 12g, carbohydrate 83g, fat 12.4 g, saturated fat 1.7g, fibre 7.1g, salt 0.05 g

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• Kennarf

  17 December 2007

  Kennarf rated this recipe

  

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• Lizzie

  14 September 2008

  Lizzie rated and commented on this recipe

  

  Very good. I've made it with acorn squash and small butternut; the seed cavity in the butternut was quite small so I scooped out the cooked squash and added it to the stuffing mixture. I added a bit more parsley and some coriander as well. It's good with cooked rice as well as with couscous. One quibble; how big is a teacup? I used my teacup but it gave too much coucscous. A clearer measure would be helpful

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• Jess

  16 November 2008

  Jess commented on this recipe

  Bit disappointing - felt like it needed some sauce with it, a bit dry.

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Ingredients

• 2 acorn squash or other small squash , tops sliced off, or 1 butternut squash, halved, seeds scooped out and brushed inside with olive oil
• 1 teacup couscous soaked in 1 teacup of boiling water with a few saffron threads
• 4 tbsp pistachios
• 3 tbsp parsley , chopped
• 1 tsp harissa , depending on how hot you like it
• 1 tsp ras-el-hanout (optional) available from seasonedpioneers.co.uk
• butter , melted to serve
• 2 tbsp dried sour cherries or dried cranberries
• pomegranate molasses (optional) available from Middle Eastern shops or Sainsbury's Special Selection

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 1 hour

Vegetarian

Ingredients

• 2 acorn squash or other small squash , tops sliced off, or 1 butternut squash, halved, seeds scooped out and brushed inside with olive oil
• 1 teacup couscous soaked in 1 teacup of boiling water with a few saffron threads
• 4 tbsp pistachios
• 3 tbsp parsley , chopped
• 1 tsp harissa , depending on how hot you like it
• 1 tsp ras-el-hanout (optional) available from seasonedpioneers.co.uk
• butter , melted to serve
• 2 tbsp dried sour cherries or dried cranberries
• pomegranate molasses (optional) available from Middle Eastern shops or Sainsbury's Special Selection

Per serving

471 kcalories, protein 12g, carbohydrate 83g, fat 12.4 g, saturated fat 1.7g, fibre 7.1g, salt 0.05 g

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