Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Roasted baby squash with pistachio couscous
Serves 4 Starters and mains
Ingredients
- 4 small squash, such as acorn, kabocha or munchkin
- 100g couscous
- 50g dried cranberries
- large pinch sumac (optional)
- 75g butter
- 2 shallots, finely diced
- 1tbsp fresh rosemary, chopped
- 50g pistachios, chopped
- 40g pumpkin seeds
Method
Preheat the oven to 180C/350F/ Gas 4. Slice the top off each squash and set aside as lids. Scoop out the seeds and discard. Carefully scoop out as much of the flesh from the insides as you can, leaving a 0.5cm-thick wall. Finely dice the flesh and reserve.
Line a baking tray with non- stick baking parchment and set the upside-down squash shells and lids on the tray. Bake for 30 minutes-1 hour (depending on size – munchkins will take the least amount of time) until the shells are tender.
While cooking, pour the couscous into a bowl, stir in the cranberries and sumac, if using, and add half the butter. Pour over the amount of boiling water specified on the packet (some differ) plus an extra 50ml for the dried fruit. Mix well then cover with a plate and allow to stand for around 10 minutes.
Meanwhile melt the remaining butter in a pan and gently cook the shallots for 10 minutes until softened. Add the reserved squash flesh and rosemary then cook for 10-15 minutes until soft. Set aside to cool.
Using a fork, fluff up the couscous, then gently stir in the squash mixture, pistachios and pumpkin seeds. Season well. Fill each squash to the top, but don’t pack in. Replace tops and serve.
Advertisement