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
- Preheat the oven to 350 degrees.
- Place the butternut squash, cut sides down, on a cookie sheet.
- Bake until tender, about 45 minutes, along with sweet potato.
- Scoop the pulp from both the squash and sweet potato.
- Set aside, reserving the squash shells.
- Combine the parsnips and broth in a small saucepan.
- Simmer gently over medium-low heat until tender, about 15 minutes.
- Set aside.
- Combine the sliced lemon, thyme and water in a saucepan.
- Simmer over medium heat until the water is reduced to 1/4 cup, about 10 minutes.
- Transfer to a blender.
- Puree until smooth.
- Set aside.
- Combine the squash and sweet potato flesh, parsnip and broth mixture and lemon puree in a blender or food processor.
- Puree until smooth.
- Transfer to a large bowl.
- Add the couscous and sage.
- Season to taste with salt and pepper.
- Fill the butternut squash shell with the couscous mixture.
- 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)