STUFFED BUTTERNUT SQUASH
Stuffed Butternut Squash with Couscous and Vegetables, a delicious and healthy vegetarian dish inspired by the colours of Fall. A great dish for your Thanksgiving of Christmas dinner, but also fantastic all year around. It might be simple, but it's packed full of flavours, and can be enjoyed either as a side or a meal on its own.
Provided by Daniela Apostol
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees C (390 Fahrenheit).
- Cut the butternut squash in half lengthwise.
- Scoop out the seeds and place the two halves on a baking tray.
- Bake for an hour until the flesh is soft.
- Heat up the oil in a pan and add the onion chopped finely.
- Fry for 2-3 minutes until it softens, then add the chopped courgette and red pepper, give them a good stir, add the vegetable stock and boil for 15 minutes.
- Use a spoon to scoop out the flesh from the butternut squash, leaving about 1 1/2 cm around the edges.
- You can add some of the flesh to the pan. I enjoyed the rest of it on its own, it's super delicious!
- Take the pan off the heat, add the couscous and place a lid on the pan.
- After 5 minutes, remove the lip the fluff the couscous up with a fork.
- Season with salt and pepper and mix in the tomato purée.
- Stuff the butternut squash halves with the couscous, sprinkle some grated cheese over, and bake in the oven for a further 5-10 minutes.
- Garnish with freshly chopped parsley.
Nutrition Facts : Calories 513 kcal, Carbohydrate 92 g, Protein 14 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 14 mg, Sodium 1641 mg, Fiber 12 g, Sugar 17 g, ServingSize 1 serving
STUFFED BUTTERNUT SQUASH WITH CURRIED COUSCOUS SALAD
Stuffed Butternut Squash halves with a simple curried couscous salad. The couscous salad is loaded with sweet cranberries, crunchy pecans, and tons of herbs. This is perfect to serve as a side or even as a main course!
Provided by Marzia
Categories Comfort Foods
Time 1h
Number Of Ingredients 12
Steps:
- butternut squash: Position a rack near the center of the oven and preheat the oven to 425ºF. Halve the squashes, and remove the seeds. Arrange the butternut squash on a baking sheet, cut side facing up and drizzle them with the oil. Sprinkle each with a pinch of salt and pepper and 1/2 teaspoon of brown sugar. Roast the squash for 48-52 minutes or until fork tender. Remove from the oven and let cool for several minutes before stuffing.
- curried couscous: While the butternut squash is roasting cook the couscous according to package directions. Place the couscous in a bowl to cool to room temperature. In a small bowl or mason jar, combine the olive oil, honey, curry powder, a pinch of salt, and pepper whisk or shake to combine. Drizzle the dressing over the couscous and stir to combine. Add the scallions, parsley, pecans, and cranberries. Taste and adjust seasonings or curry powder to taste.
- assemble: Scoop out some of the squash if you find its too much per serving. Reserved squash can be used for other meals. Top butternut boats with prepared couscous salad. I find these taste best served at room temperature.
BUTTERNUT SQUASH STUFFED WITH COUSCOUS
Provided by Molly O'Neill
Categories side dish
Time 1h45m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Place the butternut squash, cut sides down, on a cookie sheet. Bake until tender, about 45 minutes, along with sweet potato. Scoop the pulp from both the squash and sweet potato. Set aside, reserving the squash shells.
- Combine the parsnips and broth in a small saucepan. Simmer gently over medium-low heat until tender, about 15 minutes. Set aside.
- Combine the sliced lemon, thyme and water in a saucepan. Simmer over medium heat until the water is reduced to 1/4 cup, about 10 minutes. Transfer to a blender. Puree until smooth. Set aside.
- Combine the squash and sweet potato flesh, parsnip and broth mixture and lemon puree in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the couscous and sage. Season to taste with salt and pepper.
- Fill the butternut squash shell with the couscous mixture. Cover with foil and bake until warmed through, about 20 minutes.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 1 gram, Carbohydrate 97 grams, Fat 3 grams, Fiber 17 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 421 milligrams, Sugar 13 grams
ISRAELI COUSCOUS WITH SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.
GROUND BEEF-STUFFED BUTTERNUT SQUASH
Delicious stuffed butternut squash dish that's full of flavor!
Provided by alohakellygirl
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut the butternut squash in half, lengthwise. Scoop out and throw away seeds. Brush the cut side of squash with 1 teaspoon oil. Place cut-side down onto a baking sheet and cover with aluminum foil.
- Bake in the preheated oven until tender, about 30 minutes. Remove and let cool, 5 to 10 minutes. Leave the oven on.
- Heat 1 tablespoon oil in a large saute pan or skillet over medium-high heat. Cook and stir ground beef in the hot oil until browned and crumbly, about 10 minutes. Add onion, apple, and garlic. Continue to cook, while stirring around, until vegetables are slightly soft, 5 to 10 minutes more.
- Turn squash over and place cut-side up onto the baking pan. Fill the centers of the squash with beef mixture. Dot each with 1 tablespoon butter and sprinkle with 1 tablespoon brown sugar.
- Bake, uncovered, in the preheated oven until brown sugar is golden brown, 15 to 25 minutes. Take out of the oven and sprinkle each half with goat cheese. Serve.
Nutrition Facts : Calories 1039.8 calories, Carbohydrate 88.7 g, Cholesterol 194.8 mg, Fat 57.2 g, Fiber 12.8 g, Protein 50.7 g, SaturatedFat 25.3 g, Sodium 386.6 mg, Sugar 35.9 g
COUSCOUS-STUFFED ACORN SQUASH
Our Test Kitchen combined this popular winter squash with couscous, cherries, walnuts and seasonings and served it in the shell. Even kids will like this flavorful and filling dish.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender. , In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately.
Nutrition Facts :
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