Koginut Squash Recipe
Roasted and stuffed with dried fruit curried couscous, pistachios, tahini, pomegranate molasses
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Ingredients
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Stuffed Koginut Squash
Method
Preparation and Cooking Instructions
- 1
Roasting the Squash
Preheat the oven to 400°F (200°C). Cut the Koginut squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with olive oil, and season with salt and black pepper. Place the squash halves cut side down on a baking sheet and roast for 25-30 minutes or until tender.
- 2
Preparing the Couscous Filling
In a medium saucepan, bring 1 cup of water to a boil. Add the couscous and a pinch of salt, then remove from heat and cover. Let it sit for 5 minutes, then fluff with a fork. In a bowl, combine the fluffed couscous, dried fruit, chopped pistachios, curry powder, tahini, and pomegranate molasses. Mix well to combine and adjust seasoning with additional salt and pepper if needed.
- 3
Stuffing the Squash
Once the squash is roasted, remove it from the oven and carefully flip it over to cut side up. Fill each half generously with the couscous mixture, packing it in lightly.
- 4
Final Baking
Return the stuffed squash to the oven and bake for an additional 15-20 minutes until heated through. Remove from the oven and let cool slightly.
- 5
Serving
Garnish with fresh parsley before serving. Drizzle with additional pomegranate molasses if desired.