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Side Dish
Indian
4 servings
15 minutes
45 minutes
4 small Butternut squashes
2 tablespoons butter
4 tablespoons olive oil
1 package couscous with roasted garlic
1/4 cup seedless raisins, soaked in 4 tablespoons sherry vinegar
1 bunch fresh basil
1/2 cup almonds, sliced and toasted
1 bunch mint, chiffonade cut
1 cup vegetable stock or chicken stock
1 tablespoon olive oil
Salt and fresh ground black pepper
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.
