- 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
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
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.