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.
Here’s the original recipe: