Recipe - butternut squash with couscous

Ingredients

  • 1 butternut squash for every two people - the larger and more bulbous the bottom bit, the better!
  • 1 packet of couscous for every two people

Method

Pre-heat the oven to 200.C (180.C if it's a fan oven/particularly efficient)

Cut the long stem from the top of the squash, leaving yourself with a roughly spherical bottom half (don't cut into the seed chamber)

Cut the bottom, bulbous half into two from top to bottom

Scoop out all the seeds with a spoon until the chamber is fairly smooth and clean

Put your couscous in a jug/saucepan with boiling water, stirring with a fork until it's fluffy and has absorbed all the water

Add half the couscous to each half of squash

Put the halves on a baking tray and put on the top shelf of the oven for 30 - 40 mins - after 25 mins, get the tray out and poke the squash with a fork - it should be fairly soft and easy to push your fork into if it's well enough cooked.


If you want to, you can also cook the long half of the squash (either whole or in two halves) at the same time

Comments

I cooked this for vegetarian friends - it's vegan as well. You can serve it with salad and balsamic dressing, and a baguette and soft cheese if you want to bulk it up.