Couscous Pilaf Stuffed Buttercup Squash
1 buttercup squash
2 tablespoons olive oil
1 teaspoon kosher salt
1 cup chopped leek or onion
2 celery stalks, chopped thinly
1-2 cloves garlic, minced
1/2 bell pepper, color of choice
1/2 cup raisins, dark or golden
1/4 cup dried cranberries
1 tablespoon honey
1/2 cup white wine
1 cup Israeli couscous, (multi colored is great!)
1 1/4 cups water
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Preheat oven to 375.
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Cut off top of buttercup squash, about 5-6” in diameter. Seed the squash. You can save the seeds and roast and salt them for a snack or vegetable topping.
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Prick with a fork in several places. Place the squash cut side down and its top on a parchment lined baking dish. Roast until tender when poked with a fork, about 45 minutes, depending on the size of the squash. Remove from oven and cool.
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Sauté onion or leek for about 5 minutes. Stir in celery, garlic, bell pepper and sauté for 4-5 minutes. Add raisins, cranberries and honey. Stir to combine. Add wine and bring to a boil. Immediately turn down to a simmer. Add couscous and water. Simmer covered for or until couscous is soft. If adding cheese, add here. Stir until mixed. May sprinkle some extra on top. Cool.
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Spoon in the couscous pilaf until well rounded. Add top. Serve immediately, scooping out a bit of the squash with each serving of the pilaf. May refrigerate for a day or two until ready to serve. Reheat if necessary.
Expand the Table
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Keep it vegan
Add other veggies of choice: peas, chopped zucchini or yellow squash, grape tomatoes halved, spinach, fresh or frozen -
Make it crunchy
Add sliced almonds or chopped pecans -
Make it cheesy
Add 1 cup shredded cheddar or Gruyere -
Vary the grains
Substitute brown rice, farrow, barley, quinoa for the couscous, varying the cooking time according to the grain. -
Where’s the beef?
Add 1 pound ground beef, turkey or veal and add and sauté after the onion and garlic. -
Make it diabetic friendly
Use 1/2 tablespoon stevia instead of honey
