Acorn Squash Results

Thanks to Emily from The Culinary Couple and to my friends Marylinda and Ellen for their suggestions on good ways to cook acorn squash.  Emily suggested roasting it, mashing and mixing with a little butter, cinnamon and brown sugar.  I used maple sugar instead of the brown sugar because I am addicted to the products from Paul Bunyan Maple Sugar Camp. The result was a creamy, homey, sweet bowl of wonderful. The photo shows how much I liked it . . there’s not much left . . . and I am saving the remainder for breakfast tomorrow. I’m not a bagel or toast girl and I think this is the perfect way for me to start November. Thanks, Emily!

Since I had multiple acorn squash on my counter, I also made the other  recipe, too.  But because I wanted to stay home all day ( I try to do that a few days a week to make up for excessive driving on other days) I substituted some ingredients. For the  chickpeas, I used white Indian dal from my favorite store for unusual ingredients, Kalustyan’s.

For raisins, I used dried currants, and for the couscous, I substituted whole wheat orzo.  I would think other grains such as quinoa or kamut could be substituted, too. The filling was so aromatic that I began eating it before I even stuffed it into the squash. I noticed that my filling looked runnier and not as chunky as the photo attached to the original recipe, but it was still so good. Beautiful and healthful. . and perfect for a fall evening.  Thanks again to my friends for getting me to actually eat the acorn squash instead of just using it as part of an autumn centerpiece and then tossing it outside for the animals in backyard to eat.

Moroccan Stuffed Acorn Squash

Here’s the original recipe:

Moroccan Stuffed Acorn Squash
1 large acorn squash, halved and seeded
1 tbsp. olive oil
1 clove garlic, chopped
1/4 cup onion, chopped
1 car rot, chopped
1/2 cup garbanzo beans, drained
1/4 cup raisins
1 small apple, cored and chopped
1 tsp. ground cumin
1 tsp. curry powder
1/4 tsp salt
1/8 tsp freshly ground black pep per
1 cup chicken or vegetable broth
1/2 cup dry couscous
4 tsp. brown sugar
2 tsp. butter
Preheat oven to 350º F.
Arrange squash halves cut side down on a baking sheet. Bake 30–35 minutes, or until tender.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and car rots, and cook 5 minutes.
Mix in the garbanzo beans, apple and raisins. Add cumin, curry powder, salt, and pepper, and continue to cook and stir until vegetables are tender.
Add the broth and stir in the couscous. Cover skillet and turn off heat, allowing couscous to absorb liquid for 5 minutes. By this time the squash should be done cooking. Add brown sugar to butter and microwave on high for 30 seconds. Brush squash with the butter mixture immediately. Stuff squash halves with the skillet mixture.

5 comment on “Acorn Squash Results

  1. Marylinda

    Kalustyan’s must be the store in New York! Always on my list when I am in New York.

    1. Staff Mary

      Yes, Kalustyan’s is at 123 Lexington Ave in New York. I should have linked to it. Love that place.

  2. Emily (The Culinary Couple)

    So glad you enjoyed the mashed squash! And I am adding the Moroccan stuffed version to my fall must make list.

    1. Staff Mary

      Both were really yummy. Perfect autumn food.

  3. Marylinda

    I have substituted unsweetened cranberries for the raisins and have omitted the brown sugar/butter mixture. It’s a great recipe and even my husband likes it!


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