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Recipe
Cranberry Couscous Stuffed Delicata Squash Recipe
Published: April 1, 2024
This cranberry couscous stuffed delicata squash is my go-to fall dish. Roasted squash filled with sweet cranberries, nutty couscous, and tangy feta - it's a flavor explosion in every bite!
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Meet my comforting, healthy fall favorite: cranberry couscous stuffed delicata squash. Savory couscous teeming with sweet cranberries and crunchy pecans, all cozied up in a tender, roasted delicata squash. It's an orchestra of flavors and textures that'll keep you coming back for more. Ever tried it? Well, you're in for quite a treat. Let's dive into this culinary adventure together, shall we?
Ingredients for Cranberry Couscous Stuffed Delicata Squash
- Delicata squash: Sweet and tender flesh that roasts beautifully, serving as a flavorful and nutritious base for the stuffing.
- Couscous: Quick-cooking and versatile grain that absorbs flavors well, providing a hearty and satisfying texture to the stuffing.
- Dried cranberries: Add a pop of sweetness and tartness, balancing the savory elements and bringing a festive touch to the dish.
- Pecans: Crunchy and nutty, pecans provide a delightful texture and rich flavor, complementing the sweetness of the cranberries.
- Fresh parsley: Bright and herbaceous, parsley adds a fresh element to the stuffing, enhancing the overall flavor profile of the dish.
- Feta cheese: Creamy and tangy, feta cheese brings a salty kick and richness that pairs well with the sweet and savory components.
One interesting fact about this cranberry couscous stuffed delicata squash recipe is that delicata squash is also known as sweet potato squash due to its creamy texture and sweet flavor when roasted.
Kitchen Tools Required
- Baking sheet: To roast the delicata squash halves in the oven.
- Bowl: To mix and prepare the cranberry couscous stuffing for the delicata squash.
Common Questions About This Stuffed Squash Recipe
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Ingredients:
- 2 delicata squash
- 1 cup couscous
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup chopped fresh parsley
- 1/4 cup feta cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the delicata squash in half lengthwise and scoop out the seeds.
- Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 30-35 minutes until tender.
- In a bowl, prepare the couscous according to package instructions.
- Once the couscous is cooked, fluff it with a fork and stir in the dried cranberries, chopped pecans, parsley, and feta cheese.
- Stuff the roasted delicata squash halves with the cranberry couscous mixture.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through.
- Serve hot and enjoy!
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 58 g | Protein: 8 g | Total Fat: 14 g | Saturated Fat: 3 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 3 g | Cholesterol: 8 mg | Sodium: 320 mg | Dietary Fiber: 8 g | Sugar: 14 g | Calcium: 120 mg | Potassium: 780 mg | Iron: 3 mg | Vitamin A: 150 µg | Vitamin C: 20 mg
Prep Now, Enjoy Later: Make-Ahead Tips
Make Ahead Instructions
- Prepare the cranberry couscous mixture as directed.
- Store the mixture in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, stuff the squash halves and bake as instructed.
Freezing Instructions
- Prepare the cranberry couscous mixture but omit the feta cheese.
- Place the mixture in a freezer-safe container or bag, ensuring it's airtight.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before stuffing the squash and baking as directed.
