- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Dean James Max
Ingredients
- 4 small Butternut Squash
- 2 tablespoons Butter
- 4 tablespoons Olive Oil
- 1 package Couscous with Roasted Garlic
- 1/4 cup Flame Seedless Raisins or Thompson Seedless Raisins soaked in 4 tablespoons Sherry Vinegar
- 1 bunch Basil (fresh)
- 1/2 cup Almonds sliced and toasted
- 1 bunch Mint chiffanade cut
- 1 cup Vegetable Stock or Chicken Stock
- 1 tablespoon Olive Oil
- Salt and Fresh Ground Black Pepper
Directions
Cut the squash in half and scoop out the seeds. Fill each cavity with a mixture of the butter and olive oil. Bake for 20 minutes at 350 degrees. Mix the couscous with the remaining Tbsp. of olive oil to coat. Boil the stock, raisins and vinegar, and pour over the couscous. Cover and steep for 10 minutes. Mix in the almonds, mint and basil. Season with salt and pepper. Fill the squash with some of the couscous and bake for 10 minutes at 350°F, then serve immediately.
