when acorn squash is cooked right i think it's in my top 3 favorite roasted squashes. is it weird that i have a top 3 favorite roasted squash list? probably. do i let it stop me from threatening the butternut with a revocation when it doesn't cook up sweet enough? absolutely not.
ok, enough of that crazy talk. this meal is super easy, it just takes a little patience during the cooking time. and it satisfies in a way that only carbs and roasted vegetables can. so i love it for that too. and in spite of the heaviness, it's still really healthy! so eat up you weight-loss-new-year-resolutioners! xx -sarah
recipe after the jump...
2 medium acorn squash
1 cup (dry) cous cous
6 green onions
1/2 cup golden raisins
1/2 cup chopped raw cashews
1 tablespoon earth balance vegan butter
1 tablespoon cumin
1/2 teaspoon sea salt
4 tablespoons almond milk
rosemary (for garnish)
preheat oven to 375
bring one cup of water to a boil, then remove from heat, add cous cous. cover and let sit for 5 minutes. fluff cous cous with a fork.
in a sauté pan toast cumin until it's fragrant and set aside
sauté green onions and raisins in butter until soft. add cumin and cook 1 minute longer and then combine with cous cous
add chopped cashews, almond milk and salt to cous cous and mix thoroughly (if mixture seems dry, add a little extra almond milk, butter or olive oil to moisten)
cut the tops off the acorn squash and remove seeds. rub olive oil on squash skins
stuff the squash with cous cous mixture and rub maple syrup on the flesh of the acorn squash
wrap in tinfoil and bake at 375 degree for 75 minutes or until squash is soft (remove foil and place a rosemary twig on the for last 15 minutes minutes)