- Preheat the oven to 190ºC/Gas 5.
- Put the 4 butternut squash halves into a roasting tin.
- Cut criss-cross marks into the flesh of each, season and drizzle with olive oil.
- Sprinkle over 1 tbsp of ginger and roast for 1 hour until just tender.
- Now put the vegetable stock in a pan and bring to the boil.
- Stir in the couscous, cranberries and the remaining ginger.
- Remove from the heat, cover and leave to stand for 5 minutes.
- Scoop the flesh from each half of cooked squash, leaving a 1cm border, and without breaking the skin. Gently stir this into the couscous with the almonds and the parsley.
- Pile the mixture back into the shells and serve immediately.
Top tip: Scooping out all the flesh and mixing it into the couscous then back into the shell of the squash gives the best results. The ginger flavour comes through well.
Recipe from Very Lazy.
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Suitable for vegetarians and great for a quick dinner or to save for a tasty packed lunch
2 x butternut squash, approx 1kg each, halved and seeds removed 1 tbsp olive oil 2 tbsp olive oil 2 tbsp ginger 200 ml vegetable stock 115g couscous 50g dried cranberries or other dried fruit 100g blanched whole almonds. Toasted Handful flat leaf parsley, chopped
Time: 10 minutes Serves: 4 Nutrition: n/a