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Archive for November, 2011

Things that are stuffed:

Me, after a weekend spent eating my way through Portland, Maine.  H and I got a lot of quizzical looks when we announced we were headed there for a weekend away, but for real, the place is a goldmine of adorable shops and to DIE for food.   It’s so New Englandy and charming that not even a freak October snowstorm could hinder our enjoyment.  Portland, Maine: who knew? Well–a lot of people, as it turns out.  We waited for an hour for a table at Fore Street ( http://www.forestreet.biz/) on Saturday night. It was worth it.

My closet, after a whirlwind side-trip to the L.L Bean flagship store and surrounding outlets in Freeport, ME.  I have four words for you: Fleece-Lined Flannel Shirt.  Yes, such a magical thing does exist.  And is now in my possession.  Relatedly–things that are no longer stuffed:  my wallet.  Ouch.

My brain, full of wedding-related things. Which is partially why I so rarely post these days.  And also why H generally wants to duct-tape my mouth shut on a daily basis.

The acorn squash that has been sitting on my counter for a week.  Last night I finally got around to doing something with said squash, and after some internet browsing I decided I was going to use the box of Israeli couscous that I had bought on a “let’s buy exotic items!” whim at the grocery store and make myself a Stuffed Squash.  Moroccan Style (and by that i mean, with curry powder).

Moroccan Style Stuffed Acorn Squash

Don't worry--Soon, I'll have an iPhone 4S to take better pictures with

You’ll Need:

  • 1 big Acorn Squash
  • 1 cup of Israeli Couscous or “Pearled” Couscous
  • Approximately 1.5-1.75 cups of stock or water (I used beef stock, whatever you have on-hand)
  • 1 package of Sage Sausage, casing removed
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 3-4 Carrots, finely chopped
  • 1 apple, peeled, cored, and chopped
  • 1 handful of sliced almonds (optional)
  • 2 teaspoons Curry Powder (or more/less depending on your taste)

To Do:

  • Preheat oven to 425. Cut squash in half, scooping out the seeds/stringy part.  Slice off a small part of the outside of the squash so it will sit flat and bowl-like.
  • Sprinkle inside of squash with EVOO and a little bit of brown sugar
  • Bake, face-down, for 30 minutes, until just slightly soft (you’ll be putting it back into the oven for a second time, so it doesn’t need to be totally done)
  • While squash is baking, prepare the couscous: combine water/stock and couscous in a pot and bring to a simmer, then cook 8 minutes, or until soft.  If it starts to get sticky, add some EVOO and stir.
  • While couscous is cooking, cook sausage in a large pan, breaking up into small pieces.  When done, remove sausage and set aside.  Drain excess grease.
  • In the same pan, saute onions and garlic with some EVOO until soft
  • Add carrots, apple, and curry powder, stirring to mix evenly
  • When carrots & apples  have softened a bit (you might need to cover the pan for a couple of minutes), add sausage and couscous back to pan, stirring to combine and adding more curry powder, salt and pepper to taste.
  • Throw in a handful of almonds for some crunch. Remove stuffing from heat.
  • Remove squash from oven and let cool a little, then flip over and fill with stuffing (I filled it to overflowing, and still had leftover stuffing…which is quite tasty on it’s own, btw).
  • Return stuffed squash to oven and cook an additional 5-7 minutes, until sizzling.
  • Remove from oven, let cool, feast!

 

 

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