Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, couscous stuffed butternut squash. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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..
Couscous Stuffed Butternut Squash is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Couscous Stuffed Butternut Squash is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook couscous stuffed butternut squash using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Couscous Stuffed Butternut Squash:
- Make ready 1 Butternut squash
- Prepare 2 tbsp Olive oil
- Make ready 1 Onion (minced)
- Make ready 2 tbsp Tabasco
- Get 1 tsp Cumin powder
- Prepare 1/2 tsp Cinnamon powder
- Take 1 tsp Coriander powder
- Get 100 grams Couscous
- Take 50 grams Sultana raisins
- Get 1 Parmesan cheese
Want recipes like this delivered straight to your inbox? I've made these sweet potato couscous bowls more times than I can count this past summer and was inspired to switch out some ingredients and flavors to create a more Fall/Winter inspired bowl. Cue the butternut squash, pecans, and the herb-y dressing that covers all of this. While I can't say I'm not going to miss all the fresh summer pesto, I am.
Steps to make Couscous Stuffed Butternut Squash:
- Cut the butternut squash in half. Remove the seeds and spread the surfaces with olive oil. Bake in the 200°C oven for 50 minutes.
- Heat the remaining olive oil in a small pot and cook the onion until tender. Add the Tabasco sauce to flavor.
- Fill a separate pot with 150 ml of hot water, then add the cumin and coriander. Stir and add the couscous. Cover with a lid and leave for 5 minutes. There's no need to heat the pot.
- Combine the onion from Step 2, the couscous from Step 3, and the Sultana raisins.
- Use a spoon to scrape out the insides of the butternut squash.
- Combine the butternut squash flesh with Step 4.
- Stuff the butternut squash skins from Step 5 with the filling from Step 6. Sprinkle with Parmesan cheese and bake in the oven for 10 minutes.
One of the best that I have found for couscous. If you are saving calories use diet pancake syrup instead of brown sugar and melted butter. Halve lemons and scoop out flesh, keeping both flesh and peel. Cut squash in half; discard seeds. In a small saucepan, bring apple juice to a boil; stir in couscous.
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