Butternut Squash Stuffed With Couscous Recipes

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BUTTERNUT SQUASH STUFFED WITH COUSCOUS



Butternut Squash Stuffed With Couscous image

Provided by Molly O'Neill

Categories     side dish

Time 1h45m

Yield Four servings

Number Of Ingredients 11

2 large butternut squash, halved lengthwise, seeded
1 small sweet potato
2 parsnips, peeled
1 cup chicken broth, homemade or low-sodium canned
1 lemon, seeded and thinly sliced
1/2 teaspoon thyme
1 cup water
1 cup cooked couscous
1/4 cup minced sage
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste

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

CHEESY STUFFED SQUASH



Cheesy stuffed squash image

This easy cheesy mince and squash recipe makes a fab family meal

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 8

2 butternut squash , halved and seeded
2 tbsp olive oil
500g pack minced lamb
1 tbsp tomato purée
1 tsp ground cumin
100g couscous
100g goat's cheese or feta, crumbled
mint leaves, to serve (optional)

Steps:

  • Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the fl esh, and chop.
  • Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.
  • Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.

Nutrition Facts : Calories 471 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.56 milligram of sodium

STUFFED BUTTERNUT SQUASH



Stuffed Butternut Squash image

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

1 medium butternut squash
1 onion
1/2 courgette ((zucchini))
1 red pepper
2 cups vegetable stock ((500 ml))
1 tbsp vegetable oil
1/2 cup wholemeal couscous ((120 g))
1/4 cup grated Cheddar cheese
2 tbsp tomato puree
1/2 tsp salt
black pepper to taste
fresh parsley

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 with Curried Couscous Salad image

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

2-3 small butternut squashes
1 tablespoon oil
2-3 teaspoons brown sugar
salt and pepper
1 cup pearl (israeli) couscous
4 teaspoons mild curry powder
2 tablespoons olive oil
1 tablespoon honey or maple syrup
1/4 cup chopped scallions
1/3 cup chopped parsley
1/2 cup chopped pecans
1/3 cup dried cranberries

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.

VEGAN STUFFED BUTTERNUT SQUASH WITH MUSHROOMS AND COUSCOUS



Vegan Stuffed Butternut Squash with Mushrooms and Couscous image

Provided by Zita Nagy

Categories     Main

Yield 4

Number Of Ingredients 12

3¼ Pounds (1.5 kg) butternut squash, cut in half lengthways and seeds and fibers scooped out
1 small handful dried porcini mushroom
1 red onion, finely chopped
2 cloves garlic, finely chopped
5 pieces sun-dried tomatoes, chopped
3½ Ounces (100 g) couscous
2 sprigs of fresh rosemary, leaves picked and finely chopped
¼ teaspoon chili powder
¼ teaspoon ground coriander seeds
½ handful walnuts, very coarsely chopped
olive oil
salt, black pepper to taste

Steps:

  • In a bowl soak the porcini in about 1 cup (200 ml) water for around 5 minutes.
  • Preheat the oven to 200C (392F).
  • Using a spoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh and set aside.
  • Heat 2 tablespoons of olive oil in a frying pan and add chopped red onion and garlic.
  • Sauté them for a few minutes, then add coriander, chili, rosemary, the chopped butternut squash flesh and the sun-dried tomatoes.
  • Cook for 5 minutes or until tender.
  • Add the porcini and soaking water, season with salt and black pepper and cook for another 2 minutes.
  • Stir in the couscous and walnuts, then spoon the mixture tightly into the 2 halves of the squash and press the halves together.
  • Rub the skin of the squash with olive oil, wrap it in foil, place in a baking tray and bake in the preheated oven for about 1.5-2 hours or until the squash is tender.

ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON



Israeli Couscous with Roasted Butternut Squash and Preserved Lemon image

Categories     Citrus     Nut     Pasta     Vegetable     Side     Roast     Vegetarian     Wedding     Rosh Hashanah/Yom Kippur     Dinner     Lemon     Raisin     Pine Nut     Squash     Butternut Squash     Healthy     Couscous     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 preserved lemon
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 tablespoons olive oil
1 large onion, chopped
1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
1 (3-inch) cinnamon stick
1 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 475°F.
  • Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
  • Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
  • Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
  • Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
  • Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
  • To adapt this recipe to serve 50:
  • 4 to 5 preserved lemons
  • 5 lb. butternut squash, peeled and seeded
  • 3/4 to 1 cup olive oil
  • 3 cups chopped onion
  • 7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.
  • 4 (3-inch) cinnamon sticks
  • 3 cups chopped fresh flat-leaf parsley
  • 2 cups pine nuts, toasted
  • 2 cups golden raisins
  • 1 teaspoon ground cinnamon
  • Preheat oven to 475°F.
  • Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
  • Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
  • Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.
  • Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.

SPICED BUTTERNUT SQUASH STEW WITH COUSCOUS



Spiced Butternut Squash Stew with Couscous image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, smashed
6 canned plum tomatoes, crushed
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch pieces
1 (16-ounce) can chickpeas, drained and rinsed
3 cups chicken broth, low-sodium canned
1-inch strip lemon zest
1/2 cup golden raisins
4 cups chopped spinach (about 5 ounces)
Juice of 1/2 lemon
1/4 cup toasted sliced almonds
1 1/2 cups chicken broth, low-sodium canned
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup couscous

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.
  • Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
  • Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.

SAUSAGE-STUFFED BUTTERNUT SQUASH



Sausage-Stuffed Butternut Squash image

Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!

Provided by SPEARL20

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 4

Number Of Ingredients 9

1 (2 pound) butternut squash, halved and seeded
8 ounces bulk pork sausage
¼ cup chopped onion
2 cloves garlic, minced
⅓ cup grated Parmesan cheese
½ cup soft bread crumbs
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
  • Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
  • Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
  • Bake in the preheated oven for 25 minutes.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 31.7 g, Cholesterol 37.8 mg, Fat 14.4 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 648.5 mg, Sugar 5.8 g

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