Stuffed Acorn Squash (from Leiths Vegetarian Bible)
This dish makes a great main course for vegetarians on Christmas Day. It is also delicious as an accompaniment to the traditional Christmas Roast. If Little Gem Squash are available they make nice individual portions. They will only need baking for 30 minutes in total.
2 medium sized acorn squash
30g/1oz butter plus extra for greasing
55g/2ozs cous cous
90 ml/ 3 fl oz vegetable stock
1 medium onion chopped
1 clove garlic
pinch cinnamon, ¼ teaspoon ground cumin
1 tart green apple
15g/ ½ oz raisins
30g/1 oz pinenuts, toasted
1 teaspoon fresh thyme leaves
lemon juice
salt and freshly ground black pepper
- Set the oven to 180C/ 375F/ Gas Mark 4. Cut the squash in half horizontally and remove all the seeds and pulp. Butter a baking sheet and put the squash cut side down. Bake for 30 minutes. Pour the stock over the cous cous and leave to soak.
- Melt the butter in a frying pan and when foaming add the onion and fry gently until soft and transparent. Add the garlic and fry for another minute. Drain the prunes, remove the pits and chop roughly. Peel, quarter and core the apple. Chop roughly. Stir the fruits into the onion and cook for another 5 minutes until the apple is soft.
- Fork through the cous cous and stir into the pan with the fruit. Add the pine nuts and thyme. Season with lemon juice and salt and pepper and spoon into the squash halves. Set the squash on the baking tray and cover with foil. Bake for 20 minutes until piping hot.
