Stuffed Sumac Acorn Squash
Makes 4 servings
- 2 acorn squash
- 2 tablespoons olive oil
- ¼ cup Baird Farm sumac infused maple syrup
- 1 teaspoon kosher salt
- 1 cup pearl couscous
- 1 cup water or vegetable broth
- 1 cup coconut milk
- ½ cup dried cranberries
- ¾ cup chopped walnuts
- 1 teaspoon curry powder
- 2 cups spinach, chopped
- 2 tablespoons chopped parsley
Preheat the oven to 400 degrees. Halve the acorn squash lengthwise and scoop out the seeds. Mix together 1 tablespoon oil with 1 tablespoon of the sumac syrup and brush the cut side of the squash. Sprinkle with ½ teaspoon salt and place on a baking sheet, cut side up. Place in the middle of the oven and bake for 35-40 minutes or until the squash is completely tender when pierced with a fork.
Meanwhile, make the filling. In a small pot, add the couscous and remaining 1 tablespoon of oil. Toast the couscous over low heat for a couple of minutes until fragrant. Pour in the water or broth, coconut milk, ½ teaspoon of salt, and ¼ cup of the cranberries. Simmer over low heat for 10 minutes, stirring occasionally to prevent sticking. Add a ½ cup of walnuts, the curry powder, and spinach. Stir, and cook another 3 - 4 minutes until the spinach is wilted and the liquid is mostly absorbed.
When the squash has finished cooking, divide the mixture among the four cut squash halves. Return to the oven and cook another 5 - 10 minutes or until the filling is heated through. Serve topped with the remaining cranberries, walnuts, and the chopped parsley.