1 cup uncooked couscous (cooks in 5 minutes) 1 cup vegetable broth
FOR THE SQUASH
2 small acorn squash
1 tbsp olive oil
sprinkle salt and pepper 1 tbsp soy sauce
2 tsp maple syrup 1/4 tsp vinegar
FOR THE COUSCOUS FILLING
1 tbsp olive oil
1 slice maple tempeh bacon, chopped 2 cloves garlic, minced
1 cup thin sliced leeks (approx. 1 leek) 1/4 cup chopped carrot
1 cup sliced mushrooms
1/4 tsp salt, plus more to taste
1/2 cup canned chickpeas, drained 1/4 cup toasted pecans, chopped
2 cups cooked couscous
1/4 tsp dried thyme
cracked black pepper, to taste
FOR THE COUSCOUS
Cook couscous according to package instructions, subbing vegetable broth for water. (Bring vegetable broth to a simmer, turn heat off, stir in couscous, cover and let sit for 5 minutes before gently fluffing with a fork.)
Preheat oven to 400F.
Slice squash in half and scoop out the seeds with a spoon.
Coat the squash (inside only) with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, inner side up.
Combine soy sauce, maple syrup, and vinegar. Lightly brush squash with the mixture and bake for another 5-10 minutes. (This is a good time to toast the pecans!)
FOR THE COUSCOUS FILLING
Heat oil over medium-high heat. Add chopped tempeh bacon and cook for 30 seconds before adding garlic, leeks, and carrots. Cook until carrots are nearly tender. Add mushrooms and cook until vegetables are tender. Sprinkle with 1/4 tsp salt.
Add chickpeas, toasted pecans, cooked couscous, thyme, and remaining soy sauce, maple syrup, vinegar mixture. Stir well and set aside until squash is finished cooking.
Once the squash is cooked, scoop out 1/4 cup of flesh from each squash half, and add it to the couscous. Mix well and reheat if needed.
Spoon the leek & mushroom couscous filling into each squash half. Top with black pepper and serve.
This delicious recipe and photos were created by ILoveVegan.com, we simply shared it. Please check them out for more great ideas!
Prep: 10 mins – Cook: 55 mins – Total: 1 hour 5 mins
1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
1 tablespoon olive oil, plus more for drizzling
½ cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
⅛ teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
1 to 2 tablespoons butter, to taste
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.
This delicious recipe and photos were created by CookieAndKate.com, we just shared it! They have so many awesome ideas, you should definitely check them out!