The other day at Fred Meyer we saw acorn squash on sale for 50 cents. Although neither of us had ever tried acorn squash, I had just read an article in Edible Portland about various types of squash, and we have also been wanting to cook more seasonally: which means lots of root vegetables for fall / winter.
After browsing a few acorn squash recipes online, we decided on Moroccan-style stuffed acorn squash. In this simple recipe, the acorn squash is stuffed with a mix of couscous for sustenance, garbanzo beans for protein, carrots and celery for crunch, and finally raisins for a little bit of sweetness. This sweet and salty stuffing combines wonderfully with the flavorful creaminess of the acorn squash.
Since the ribbing on acorn squash makes it difficult to cut, pretty much everywhere recommends cutting the squash into halves and roasting. … Read more…
