Orange-zested and spiced couscous is piled high in roasted acorn squash, then topped with an herby pistachio-parsley topping in this centerpiece worthy vegetarian main! Everything comes together in an hour and can be prepped in advance.
I've had this vegetarian main dish in the works for months. It started off as a simple couscous pilaf recipe, but with Thanksgiving fast approaching it transformed into a meatless main dish.
Despite the impressive appearance (if I may say so myself) this Orange Couscous Stuffed Acorn Squash is a relatively straightforward recipe to make. Here are the components:
- Roasted acorn squash brushed with a maple-orange glaze
- Orange-ginger-curry spiced couscous with feta, walnuts, and turmeric
- Pistachio-parsley topping (inspired by Italian gremolata) for added brightness and herbiness
Making this for Thanksgiving or a dinner party? All of the components can be prepped partially or fully in advance, so check out the prep ahead tips below!
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Ingredients
- Acorn squash: To make 4 servings, you will need 2 acorn squash.
- Couscous: Not to be confused with pearl couscous, this grain cooks up in just 10 minutes. Not a fan of couscous? This recipe also works with quinoa. See below for tips.
- Orange juice and zest: From a navel orange. This is used in both the couscous and acorn squash.
- Onion, carrots, orange pepper, ginger, garlic: This creates the flavorful base of the couscous. Sauté until golden brown.
- Cumin seed: It's worth picking up cumin seeds for this recipe, as they are very flavorful in comparison to cumin powder. It can also be used in these Spiced Carrot Bowls, Red Lentil Bowls, and Honey Harissa Carrots.
- Pistachios and walnuts: This part makes the recipe a bit on the spendier side, but the nuttiness adds a lot to both the couscous and the parsley topping. Make sure to toast both ingredients to bring out a richer flavor.
- Feta: Adds saltiness. Feel free to omit this to make it a vegan recipe.
Step-by-step instructions
- Slice two acorn squash from stem to tip. Use a spoon to remove the seeds and stringy bits. Drizzle with olive oil and sprinkle with salt and pepper. Roast cut side down at 375F until tender, about 35 minutes.
- Meanwhile, whisk together 1 tablespoon maple syrup with 2 tablespoons of orange juice. Brush the maple-orange glaze on the acorn squash flesh, then return to the oven to bake (cut-side up) for another 5 minutes.
- Meanwhile, make the couscous filling. Sauté onion, carrot, and pepper with salt until golden, about 8-10 minutes. Stir in the walnuts, ginger, garlic, and cumin seed, cooking until aromatic, another 2-3 minutes. Stir in the curry powder, turmeric, and vegetable broth. Bring to a boil, then stir in the couscous. Cover with a lid and remove from the heat for 10 minutes, or until the couscous is hydrated.
- Fluff the couscous with a fork, then stir in the feta. Distribute the filling between the roasted acorn squash halves, then top each serving with the pistachio-parsley topping. Enjoy!
Want to jazz it up even more? I had pomegranate seeds and added them to leftover couscous filling. It added a lovely sweet crunch and pop of color! During one recipe test I also added chopped dates. I thought this was a really delicious addition as well.
FAQ
Yes, both work. Rice and quinoa cook at a roughly 1:1 liquid to grain ratio, so the liquid amount does not need to be changed.
Instead of turning off the heat after adding the grain to the boiling liquid, reduce it to low so that it gently simmers. Simmer, covered, for 15-20 minutes, or until the liquid is fully absorbed and the quinoa or rice are fluffy.
I think this would go really well in butternut squash or delicata squash. If doing butternut squash, make sure to choose one on the smaller side or the portion sizes will be very large.
I've made the couscous with a can of (drained and rinsed) chickpeas for an easy protein source.
I toyed with the idea of adding silken tofu to the filling. I didn't get around to testing it, but if you're feeling brave, I think that would be a fun addition after the couscous is cooked through!
Make in advance
- Couscous filling: This can be prepped up to 48 hours in advance. Note that couscous tends to clump up, so make sure to fluff it well with a fork before refrigerating. Reheats well in the microwave.
- Acorn squash: This can be sliced up to 48 hours in advance. It can be roasted up to 24 hours in advance, then wrapped in foil and reheated at 350F until hot throughout, about 15-20 minutes.
- Pistachio topping: I recommend prepping this no more than a day in advance, as the parsley wilts and browns over time.
More vegetarian main dishes
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Recipe
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Orange Couscous Stuffed Acorn Squash
Ingredients
For the acorn squash
- 2 medium acorn squash
- olive oil, salt, and pepper
- 1 large navel orange juiced and zested
- 1 tablespoon maple syrup
For the filling
- ¼ cup olive oil divided
- 1 small sweet yellow onion
- 1 medium orange bell pepper
- 2 large carrots
- 1 teaspoon Diamond Crystal kosher salt more as needed
- ½ cup walnuts
- 1 inch ginger
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon curry powder
- ¼ teaspoon turmeric powder
- 1 ¼ cup vegetable broth
- 1 cup dry couscous
- ⅓ cup pistachios
- ½ cup finely chopped parsley
- 1 medium lemon juiced and zested
Instructions
For the squash
- Preheat the oven to 400F. Slice the acorn squash in half from stem to tip. Use a spoon to remove the seeds and stringy bits. Drizzle each squash half with enough oil to coat, then sprinkle with salt and pepper.
- Place cut-side down on a parchment paper-lined sheet pan. Roast at 400F for 35 minutes, or until tender and golden.
- In a small bowl, whisk together half of the orange juice (about 2 tablespoons) and 1 tablespoon of maple syrup. Drizzle this over the inside of the squash, then return to the oven for another 5 minutes to roast cut-side facing up.
For the couscous
- While the squash roasts, prep the veggies: Dice the onion and pepper and peel and dice the carrots. Roughly chop the walnuts and mince the ginger and garlic.
- Heat a medium pot over medium heat. Drizzle with 1 tablespoon of olive oil. Once hot, add the onion, carrot, pepper, and salt. Saute until golden, about 8-10 minutes.
- Stir in the walnuts, ginger, garlic, and cumin seed. Continue sauteing until aromatic, another 2-3 minutes.
- Stir in the curry powder, turmeric, and vegetable broth. Bring to a boil, then stir in the couscous. Cover with a lid and remove from the heat. Let sit, covered, for 10 minutes, or until the couscous is hydrated. Fluff the couscous with a fork, then stir in the feta and orange zest.
- While the couscous cooks, finely chop the pistachios. Heat a medium skillet over medium heat, then add the pistachios. Saute until toasted, about 5 minutes. Remove from the heat and in a small bowl, whisk together with the remaining 3 tablespoons of olive oil, the juice and zest of a lemon, and a pinch of salt.
- Distribute the couscous filling between the roasted acorn squash halves, then top each serving with the pistachio-parsley topping. Enjoy!
Video
Notes
- Couscous filling: This can be prepped up to 48 hours in advance. Note that couscous tends to clump up, so make sure to fluff it well with a fork before refrigerating. Reheats well in the microwave.
- Acorn squash: This can be sliced up to 48 hours in advance. It can be roasted up to 24 hours in advance, then wrapped in foil and reheated at 350F until hot throughout, about 15-20 minutes.
- Pistachio topping: I recommend prepping this no more than a day in advance, as the parsley wilts and browns over time.
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