Looking for a fabulous way to use the Tuffy Acorn Squash and fresh herbs from your garden this season? This mediterranean inspired recipe is sure to hit the mark. When roasted, acorn squash naturally becomes tender and subtly sweet, while the brushed on butter and brown sugar adds a warm, hearty flavor, perfect for chilly temps. While the acorn squash roasts, prepare the savory and sweet mediterranean stuffing. The fresh herbs picked directly from your garden brings this stuffing over the top, and tastes delicious hot as it does cold.
If you’re expecting vegetarian friends at your Thanksgiving this year, they will undoubtedly love this hearty main dish. This Mediterranean Stuffed Acorn Squash also tastes wonderful when paired with a favorite soup.
Mediterranean Stuffed Acorn Squash
2 medium acorn squash, halved and insides scooped out
2-4 tbsp melted butter
1-2 tsp brown sugar
sea salt and pepper
1 cup whole wheat couscous, or other whole grain
2 celery stalks, chopped
2 cloves garlic, minced
1 tomato, chopped
1 can garbanzo beans
1/2 cup raisons
2 teaspoons fresh herbs (thyme, parsley, sage, cilantro, or a combination)
extra virgin olive oil, for drizzling
Method: Preheat the oven to 400 degrees F. and place the acorn squash on a lined baking sheet. Brush the insides with the melted butter, brown sugar, sea salt and pepper. Bake for 40 – 45 minutes, or until tender and caramelized. Meanwhile, prepare the couscous by following the package instructions, and lightly saute the celery, garlic, tomato and a pinch of sea salt in a large skillet. Stir in the garbanzo beans, raisons, and fresh herbs, and remove from the heat when warm.
Combine the couscous with the vegetable mixture, and add the lemon juice, additional salt and pepper to taste, and a light drizzle of olive oil. When the acorn squash is roasted, brush additional melted butter and brown sugar inside the flesh (if desired). Stuff each half with the warm couscous stuffing, and serve immediately.
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