Yield: 4 Servings
Recipe by Lynmar Estate Chef David Frakes
Ingredients
For the Squash
- 2 ea — Acorn squash, large (halved and seeded)
- 2 T — Brown sugar
- 1 T — Butter (melted)
For the Stuffing
2 T — Olive oil
2 stalks — Celery (chopped)
2 ea — Carrots (chopped)
2 cloves — Garlic (chopped)
1 C — Garbanzo beans (drained)
1/2 C — Raisins
1 1/2 T — Ground cumin
— Salt and pepper, to taste
14 oz — Chicken broth, canned
1 C — Couscous, uncooked
Instructions
- Roast the Squash: Preheat the oven to 350°F (175°C). Arrange the squash halves cut-side down on a baking sheet and bake until tender, about 30 minutes. Mix the brown sugar and melted butter together in a small bowl, then brush the cut sides of the squash with the mixture. Keep the squash warm while preparing the stuffing.
- Prepare the Stuffing: Heat the olive oil in a large skillet over medium heat. Stir in the celery, carrots, and garlic, and cook for 5 minutes. Mix in the garbanzo beans and raisins, and season with the cumin, salt, and pepper. Continue to cook and stir until the vegetables are tender. Add the chicken broth to the skillet and mix in the couscous. Cover the skillet, turn off the heat, and let sit until the couscous completely absorbs the liquid, about 5 minutes.
- Assemble and Serve: Stuff the squash halves with the skillet mixture and serve.