Skip to main content

Couscous-Stuffed Red Kuri Squash #SundayFunday

 

Today we're in our second week of a new blogging group; a fun group will be sharing recipes on Sundays. Low stress, just a great group of gals that I am happy to blog alongside. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating.  


Today, we are sharing recipes with a Squash It To Me! theme. Rebekah wrote: "It's the season of winter squash - pick your favorite type and share a cozy fall recipe with anything from butternut, to pumpkin, to acorn, to spaghetti. Sweet or savory dishes, main dish or side dish - show us how you squash!" Luckily I had a bunch of squash from our CSA and our own garden.

Here's the line-up of the recipes for this week...

Couscous-Stuffed Red Kuri Squash

This is an easy recipe to whip up in the middle of the week. Dinner is on the table in less than an hour! Feel free to use whatever squash you have. You can see that I used acorn squash, red kuri squash, and an orange kabocha squash.

Ingredients serves 6
  • 3 squashes (the other in the photo was used for something else!) 
  • olive oil for drizzling plus more for cooking veggies
  • 2 to 3 cups cooked couscous (I steamed mine in veggie stock for more flavor)
  • 1/2 cup red onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1/2 cup dried mulberries (you can use any dried fruit to add a pop of sweetness)
  • 2 to 3 Tablespoons olive oil
  • 1 to 2 Tablespoons vinegar, to taste (I used a balsamic vinegar)
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
Procedure

Preheat oven to 400 degrees Fahrenheit. Slice squash in half, lengthwise. Scoop out the seeds and strands. Drizzle with olive oil and invert into your baking dish. Roast until tender, approximately for 60 to 75 minutes. While the squash roasts, make your couscous filling


Couscous
Add a splash of olive oil to a pan and stir in red onions, celery, and carrots. Cook until the veggies are softened and onions beginning to turn translucent. You can even caramelize them if you prefer, but I didn't want my dish too sweet though. Place the veggies in a large mixing bowl.

Stir in the cooked couscous and dried mulberries. Add in the olive oil and vinegar. Toss to coat. Season to taste with salt and pepper.


To Serve
Place roasted squash on your serving dish. Fill the hollow with couscous. Serve immediately.

Next week the #SundayFunday bloggers will be back with recipes that get you into the holiday spirit. Stay tuned...

Comments

  1. That looks so flavorful and hearty. Such a perfect fall meal!

    ReplyDelete
  2. What an excellent idea to use the squash as bowls, looks awesome!

    ReplyDelete
  3. I guess I need to go pick up some more squash. Those look so good.

    ReplyDelete
  4. That filling looks wonderful - this sounds like a perfect fall dinner!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce