Roasted Squash with Spiced Couscous from The Weeknight Cook by Brigit Binns
Roast the squash Preheat the oven to 400°F(200°C). Brush the squash halves with the oil and season with salt and pepper. Place the halves, cut side down, on a rimmed baking sheet. Roast until a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- Golden Delicious apple, ½, cored and chopped
- Dried currants, 2 tablespoons
- Green (spring) onions, 2, white and green parts, finely chopped
- Ground ginger, ¼ teaspoon
- Sliced (flaked) almonds, 3 tablespoons, toasted
- Ground cinnamon, ½ teaspoon
- Acorn squash, 2, each 1¼ lb (750 g), halved and seeds removed
- Salt and freshly ground pepper
- Vegetable broth or stock, 1 cup (8 fl oz/250 ml), homemade or purchased
- Olive oil, 2 teaspoons
- Instant couscous, ¾ cup (4½ oz/140 g)
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