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Acorn Squash and Couscous with Grilled ArtiHearts

Acorn Squash and Couscous with Grilled Artichoke Hearts

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.
Course Main Course
Cuisine French

Ingredients
  

  • 4 acorn squash
  • 4 Tbs unsalted butter, softened
  • 1 cup couscous
  • 2 Tbs extra virgin olive oil
  • 1 tsp sea salt and fresh ground pepper to taste
  • 1 cup boiling water
  • juice of 1 lemon
  • ¼ cup Italian parsley, chopped
  • 2 Tbs chopped dill
  • 1 pkg Monterey Farms Grilled Artihearts™
  • 6 oz fresh goat cheese

Instructions
 

Squash

  • 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.