Butternut Squash Stuffed With Couscous

• 2 large butternut squash, halved lengthwise, seeded
• 1 small sweet potato
• 2 parsnips, peeled
• 1 cup chicken broth, homemade or low-sodium canned
• 1 lemon, seeded and thinly sliced
• 1/2 teaspoon thyme
• 1 cup water
• 1 cup cooked couscous
• 1/4 cup minced sage
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste

1. Preheat the oven to 350 degrees.
2. Place the butternut squash, cut sides down, on a cookie sheet.
3. Bake until tender, about 45 minutes, along with sweet potato.
4. Scoop the pulp from both the squash and sweet potato.
5. Set aside, reserving the squash shells.
6. Combine the parsnips and broth in a small saucepan.
7. Simmer gently over medium-low heat until tender, about 15 minutes.
8. Set aside.
9. Combine the sliced lemon, thyme and water in a saucepan.
10. Simmer over medium heat until the water is reduced to 1/4 cup, about 10 minutes.
11. Transfer to a blender.
12. Puree until smooth.
13. Set aside.
14. Combine the squash and sweet potato flesh, parsnip and broth mixture and lemon puree in a blender or food processor.
15. Puree until smooth.
16. Transfer to a large bowl.
17. Add the couscous and sage.
18. Season to taste with salt and pepper.
19. Fill the butternut squash shell with the couscous mixture.
20. Cover with foil and bake until warmed through, about 20 minutes.

butternut squash, sweet potato, parsnips, chicken broth, lemon, thyme, water, couscous, sage, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2999 (may not work)