SAMHUINN: Acorn squash stuffed with apple couscous
1 c Couscous
1 c Apple juice
1/4 c Prunes, pitted & chopped
1/4 c Dried cranberries
1/4 c Dried apples
1/4 c Apple juice concentrate,
— thawed
1/4 ts Cardamom, ground
1 tb Maple syrup
4 ea Acorn squash, halved &
— seeded
1/4 c Pecans, toasted & chopped,
— optional
Place couscous in a small mixing bowl. Set aside.
Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes.
Stir in the fruit, apple juice concentrate, cardamom & maple syrup. Set aside.
Steam squash halves until tender, about 15 minutes. Drain & place on a baking sheet. Preheat oven to 350F. Fill squash halves with the couscous mixture & bake for 20 minutes. Top with pecans & serve.
“Vegetarian Gourmet” Winter, 1995
