Whole baked squash with spiced couscous

Latest comments and suggestions

• Kennarf

  17 December 2007

  Kennarf rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jess

  16 November 2008

  Jess commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• playtime8978

  21 October 2012

  playtime8978 rated and commented on this recipe

  

  This was lovely, I didn't have all the ingredients so had to adapt it slightly, I used no saffron and I used walnuts instead of pistachios. I could not find any pomegranate molasses but used plenty of melted butter ( I have been ill with flu and not eating so I will forgive myself, this time) I used a harlequin squash and managed to eat about 2/3rds of it before the squash won. I will definately be making this again but will try and get pistachios rather than using walnuts and will carry on my search for pomegranate molasses I am just worried it will cost too much to buy for an occasional dressing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4892/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.