Name: Brussels Sprout, Grape, Couscous & Goat Cheese Stuffed Acorn Squash
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 acorn squash; 0.68 kg Brussels sprouts; 710 ml chicken or vegetable broth; 3 (113 g) logs goat cheese; 1 ½ lemons; ⅓ cup pumpkin seeds; 0.68 kg red grapes; 1 ½ cups whole wheat couscous; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; garlic powder; salt; thyme, dried

Brussels Sprout, Grape, Couscous & Goat Cheese Stuffed Acorn SquashBrussels Sprout, Grape, Couscous & Goat Cheese Stuffed Acorn Squash — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 acorn squash

0.68 kg Brussels sprouts

710 ml chicken or vegetable broth

3 (113 g) logs goat cheese

1 ½ lemons

⅓ cup pumpkin seeds

0.68 kg red grapes

1 ½ cups whole wheat couscous

1 ½ medium yellow onions

black pepper

extra virgin olive oil

garlic powder

salt

thyme, dried

Instructions

Preheat the oven to 260°C (500°F) and place the rack in the center position. Line a large baking sheet pan with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Halve each acorn squash lengthwise, trim ends, then scoop out the seeds. Rub the inside of the squash with oil and season with salt and pepper. Arrange the squash halves cut-side down on the baking sheet.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, about 25 minutes.

While the squash is cooking, place couscous in a large bowl.

Pour broth into a large pot, cover, and bring to a boil over high heat. Remove from heat, pour into the bowl with the couscous, and stir (reserve pot for later use). Tightly cover the bowl with foil and let stand for 10 minutes, then fluff with a fork.

Meanwhile, trim and halve Brussels sprouts; place in a medium bowl and set aside.

Peel, halve, and thinly slice onions.

Return the pot to medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and spices; cook, stirring often, until starting to soften, 3-4 minutes.

Add Brussels sprouts and water to the pot; cover with a lid and cook until the sprouts are fork-tender, 5-6 minutes.

Meanwhile, halve grapes.

When the sprouts are ready, juice lemons into the pot and add grapes. Continue to cook, uncovered, until most of the liquid has evaporated and grapes are soft, 2-3 minutes more.

Add veggie-grape mixture and pumpkin seeds to the bowl with the couscous; stir to combine the stuffing.

To serve, divide squash halves between plates and fill with the veggie-couscous stuffing. Crumble goat cheese over top and enjoy!

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