Stuffed butternut squash
- 2 small butternut squash (about 700g each)
- 1 tbsp olive oil, plus extra for brushing
- 15g butter
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 1 sachet Asda Moroccan Reason to Season
- 175g couscous
- 300ml hot vegetable stock
- 50g dried apricots, roughly chopped
- 50g sultanas
- 75g pine nuts
- 2 tbsp chopped parsley
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut the squash in half and scoop out the seeds and fibres. Make criss-cross cuts in the surface of the flesh. Put in a roasting tin, hollow side up, and brush with oil. Cook in the oven for 35-40 minutes or until almost tender.
While the squash is cooking, fry the onion in the oil and butter until soft, stirring occasionally. Add the garlic and cook for another minute, then add the seasoning and stir over a low heat for a minute, to release the flavours.
Add the couscous and stock and heat until it just simmers. Immediately remove from the heat and add the apricots and sultanas. Cover the pan and set aside.
Scoop a little flesh out of the squash cases and chop. Add the chopped squash to the couscous with the pine nuts and chopped parsley and pile into the hollows in the squash. Return to the oven for 10 minutes.