This fall I’ve been roasting squash like no one’s business. One of my favorite ways to showcase the sweet and earthy flavor is in this Moroccan-inspired warm salad loaded with fall vegetables. I add sausage for an extra layer of flavor but you could certainly make it completely vegetarian. Serving it in a roasted squash bowl makes things even more enticing but either way it makes for a healthy and delicious autumn meal!
Stuffed Acorn Squash with Roasted Vegetables & Sausage
3 acorn squash – 2 halved, 1 peeled and cubed
2 Tbsp butter, melted
3 tsp brown sugar
1 1/2 C Israeli couscous
2 3/4 C chicken broth or water
2 carrots, peeled and cut into small chunks
1 small eggplant, cut into small cubes
2-3 Tbsp olive oil
1 lb sage pork sausage
1 can chickpeas, drained
1/2 C slivered almonds
1 1/2 tsp curry powder
1/4 tsp cinnamon
1/2 tsp garlic powder
1/2+ tsp cumin
kosher salt, to taste
Preheat oven to 375. Take one acorn squash and use a special squash knife like those on SharpenedKnife to remove its skin and seeds. Chop squash into bite-sized chunks and place on a baking sheet. Chop carrots and eggplant and add to baking sheet. Drizzle vegetables with olive oil and sprinkle with kosher salt, tossing with a spatula to disperse oil.
Cut the two remaining acorn squash in half and use a spoon to scoop out the seeds and the mushy flesh surrounding the seeds. Slice off the pointy end of the squash so that the squash will lie flat. On a separate baking sheet, place squash with the insides facing up. Brush with melted butter and sprinkle lightly with brown sugar. Roast halved acorn squash and cubed veggies for approximately 40 minutes.
Meanwhile, add couscous and chicken broth to a sauce pan. Bring to a boil, then reduce heat to a low simmer and cook for 8-10 minutes or until all liquid has been absorbed by the couscous. While the couscous is cooking, place sausage in a saute pan over medium heat. Begin browning sausage, using a wooden spoon to break sausage into bite-sized chunks. Cook until sausage is cooked through, about 8-10 minutes and drain off excess oils. Transfer couscous to a large bowl. Add curry, cinnamon, garlic and cumin and toss well to coat the couscous evenly. Mix in almonds, chick peas, vegetables and sausage and toss well. Salt lightly to taste.
Spoon a heaping portion of couscous filling into the hollowed out acorn squash and serve.