Acorn Squash and Couscous with Grilled ArtiHearts
A simple and delicious fall vegetable dinner, Monterey Farms Grilled ArtiHearts add meaty texture and vibrant flavor to this acorn squash and couscous seasonal recipe.
4 acorn squash
4 Tbs. unsalted butter (softened)
1 cup couscous
2 Tbs. extra virgin olive oil
1 tsp. kosher salt
Fresh ground black pepper
1 cup boiling water
Juice of 1 lemon
¼ cup chopped Italian parsley
2 Tbs. chopped dill
1 pkg. Grilled ArtiHearts (6 oz.)
6 oz. fresh goat cheese
Preheat the oven to 400˚F. Slice the top off the acorn squash and scoop out the seeds. Rub the bottom of a baking dish with the softened butter. Place the acorn squash, tops and bottoms, cut side down in the baking dish and cover with aluminum foil.
Bake for 20 minutes. Remove the tops after 20 minutes and continue baking the bottoms, covered, for another 30 to 40 minutes until tender.
While the squash is cooking make the Grilled ArtiHeart Couscous.
Grilled ArtiHeart Couscous:
Place the couscous in a large mixing bowl. Stir in 2 Tbs. olive oil, salt and pepper. Add the boiling water and cover with plastic wrap. Allow to steam until all the liquid has been absorbed, about 20 minutes.
When all the liquid has been absorbed in the couscous, fluff it with a fork. Add the Grilled ArtiHearts, lemon juice, parsley and dill. Mix thoroughly and fill the cavities of the acorn squash with the couscous. Sprinkle the top with crumbled fresh goat cheese and heat until golden and melted under the broiler.
Serve immediately with an endive salad, Dijon vinaigrette and pomegranate.