Let me tell you a little story.
In case you haven’t noticed, it’s fall, which means it’s time for more winter squash than you ever could know what to do with ever. And even though we knew that, Scott and I went to the Greenmarket last weekend anyway. Completely unsurprisingly, some acorn squash called out to us, like sirens from the deep. They said:
“Oh Nate and Scott, look at us! We’re green and cute and squash and you want to eat us immediately! Buy us now!”
And um, how could we resist that?
So, of course, we bought one. And it was small and cute, but we weren’t quite sure what to do with it yet, so it sat on our counter for a couple days.
UNTIL! I came across this recipe on the sassy blog “The Other Side of 50.” I didn’t have quinoa, but I had some couscous and some apple sausages lying around. Inspiration struck and I thought that stuffing the squash with the couscous and sausage would be amazing.
And it was quite delightful. Check it:
|1 Acorn Squash||$2.49|
|1 teaspoon olive oil||$6.99|
|1 diced shallot (diced)||$0.99|
|1 rib celery (chopped)||$2.49|
|1/3 cup apple cider||$2.99|
|2/3 cup chicken stock||$3.49|
|1/2 teaspoon sage||$1.69|
|1/4 teaspoon curry powder||$0.89|
|1/8 teaspoon nutmeg||$0.99|
|3/4 cup couscous||$2.39|
|1/4 cup dried cranberries||$6.99|
|2 links apple chicken sausage cooked and chopped||$3.99|
Total for 3 servings $36.38, or $12.13 per serving.
Cut the squash in half and scoop out all the seeds and spongy material. Now if you’re feeling fancy and have some time, you can roast them in the oven, cut side down for about an hour at 400 degrees, or until they’re soft. I was dealing with a hungry boyfriend, and a Tuesday night.
So I threw that bad boy in the microwave. Yeah, that’s right, you read correctly. MICROWAVE.
All you do is put it, cut side down, in a dish, and fill it up with some water. Poke the top with a fork so it doesn’t explode all over the inside of your microwave and nuke it until it’s soft – maybe about 10 minutes or so.
In the meantime, heat the oil in a medium saucepan over medium-high heat. Add the shallot and sauté for a couple minutes. Add the celery and sauté for another couple minutes.
Then add the broth, sage, curry, and nutmeg. Bring to a boil, then add the couscous, cranberries and sausage. Cover, and let the couscous absorb the water – about five minutes or so.
Once the squash is done, put it in a baking dish, cut side up. Fill the cavity of the squash with the couscous mixture and toss the whole thing in the oven at 400 degrees for about 10-15 minutes to brown it up.