Butternut Squash Stuffed With Couscous
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large butternut squash, halved lengthwise, seeded
- 1small sweet potato
- 2parsnips, peeled
- 1cup chicken broth, homemade or low-sodium canned
- 1lemon, seeded and thinly sliced
- ½teaspoon thyme
- 1cup water
- 1cup cooked couscous
- ¼cup minced sage
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
Nutritional analysis per serving (4 servings)
431 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 98 grams carbohydrates; 17 grams dietary fiber; 14 grams sugars; 12 grams protein; 421 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Combine the parsnips and broth in a small saucepan. Simmer gently over medium-low heat until tender, about 15 minutes. Set aside.
- Step 3
Combine the sliced lemon, thyme and water in a saucepan. Simmer over medium heat until the water is reduced to ¼ cup, about 10 minutes. Transfer to a blender. Puree until smooth. Set aside.
- Step 4
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.
- Step 5
Fill the butternut squash shell with the couscous mixture. Cover with foil and bake until warmed through, about 20 minutes.
Private Notes
Comments
Found the result to be ok, but not stellar. The shells could not be reused after removing the meat from them. In the interest of easier cleanup, I did not purée at any stage - mashed potato, squash, turnip, parsnip with a fork. After adding couscous, I turned it all into 2qt casserole to finish in oven (covered, per instruction). If I make it again, I would take flavors in a diff direction - cumin, coriander, cilantro, and keep the citrus -- maybe even some chili powder with lemon or lime?
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