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This time of the year, recipes featuring winter squash abound. Whether you are looking for a tasty butternut squash bisque or want something as elegant as stuffed acorn squash, winter squash is a common centerpiece of vegetarian meals and a fantastic addition to meat-lovers' meals as well.
Look for squash that is free of blemishes and hard when thumped. A squash that seems heavy for its size will generally yield more flesh, too, so look for those to make the most of your produce dollars. And now, without further delay, here are two fantastic squash recipes for your delight!
Preheat the oven to 350 degrees F.
Arrange the squash halves cut side down on a baking sheet. Bake them for 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush the squash with the butter mixture, and keep it warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook for 5 minutes. Mix in the garbanzo beans and raisins. Season with the cumin, salt, and pepper, and continue to cook and stir the mixture until the vegetables are tender.
Pour the broth into the skillet, and mix in the couscous. Cover the skillet, and turn off the heat. Allow the couscous to absorb liquid for 5 minutes. Stuff the squash halves with the skillet mixture to serve.
