Name: Pumpkin Stuffed with Herbed Apple Couscous
Prep time: 20 min
Cook time: PT-487879H1M16S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 medium-sized pumpkin (preferably sugar pumpkin or any pumpkin suitable for roasting); 1 tablespoon olive oil; Salt and pepper, to taste; 1 cup couscous; 1 1/2 cups vegetable broth (or water); 1 tablespoon olive oil; 1/2 medium onion, finely chopped; 2 cloves garlic, minced; 1 apple, peeled and diced (a tart variety like Granny Smith works well); 1/4 cup fresh parsley, chopped; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme); 1 tablespoon lemon juice; 1/4 cup toasted pecans or walnuts (optional, for added crunch); Salt and pepper, to taste

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Pumpkin Stuffed with Herbed Apple Couscous

Pumpkin Stuffed with Herbed Apple Couscous is a beautiful, flavorful dish that combines the sweetness of roasted pumpkin with a savory filling of herbed couscous, tart apples, and aromatic spices. This dish is perfect for fall, whether as a side for a festive meal or as a vegetarian main course. The sweetness of the pumpkin complements the savory, spiced couscous, creating a deliciously balanced dish.

Why You’ll Love This Recipe

I love this recipe because it’s both stunning and delicious. The roasted pumpkin becomes tender and sweet, acting as a perfect vessel for the herbed apple couscous filling. The apples add a lovely crunch and a hint of sweetness, while the herbs and spices create a warm, comforting flavor profile. It’s an elegant dish that’s surprisingly simple to make!

Ingredients

For the Pumpkin:

1 medium-sized pumpkin (preferably sugar pumpkin or any pumpkin suitable for roasting)
1 tablespoon olive oil
Salt and pepper, to taste

For the Herbed Apple Couscous:

1 cup couscous
1 1/2 cups vegetable broth (or water)
1 tablespoon olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 apple, peeled and diced (a tart variety like Granny Smith works well)
1/4 cup fresh parsley, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 tablespoon lemon juice
1/4 cup toasted pecans or walnuts (optional, for added crunch)
Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pumpkin:

Preheat the oven to 375°F (190°C).
Cut off the top of the pumpkin and remove the seeds and stringy pulp. You can save the seeds for roasting if you’d like!
Drizzle the inside of the pumpkin with olive oil and season with salt and pepper. Place the pumpkin, cut side down, on a baking sheet lined with parchment paper or foil.
Roast the pumpkin in the preheated oven for 45-60 minutes, or until the flesh is tender and easily pierced with a fork. The cooking time will depend on the size of your pumpkin. Remove from the oven and set aside to cool slightly.

2. Prepare the Couscous:

In a medium saucepan, bring the vegetable broth (or water) to a boil. Once boiling, add the couscous, stir, and remove from heat. Cover and let it steam for about 5 minutes, or until the liquid is absorbed and the couscous is tender.
Fluff the couscous with a fork to separate the grains. Set aside.

3. Sauté the Apple and Aromatics:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and diced apple, cooking for another 5 minutes until the apple starts to soften and become fragrant.
Stir in the cinnamon, nutmeg, and thyme, cooking for another minute to release the flavors.
Add the cooked couscous to the skillet and stir to combine with the apple mixture. Add the fresh parsley, lemon juice, toasted nuts (if using), and season with salt and pepper to taste.

4. Stuff the Pumpkin:

Once the pumpkin has cooled slightly, carefully turn it over and spoon the herbed apple couscous mixture into the hollowed-out pumpkin. Pack it in gently, but don’t overstuff.
Place the stuffed pumpkin back on the baking sheet and return it to the oven for 10-15 minutes, allowing everything to heat through and for the flavors to meld.

5. Serve:

Once done, remove the stuffed pumpkin from the oven. Serve the pumpkin whole or slice it into wedges, ensuring everyone gets some of the flavorful couscous filling.

Servings and Timing

This recipe serves about 4-6 people, depending on the size of your pumpkin. Prep time is about 20 minutes, cooking time for the pumpkin is 45-60 minutes, and the couscous takes about 15 minutes to prepare. Total time is approximately 1 hour and 30 minutes.

Variations

I like to:

Add dried cranberries or raisins to the couscous for a touch of sweetness.
Swap couscous for quinoa or rice for a gluten-free version.
Add crumbled feta or goat cheese on top of the stuffing for extra richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed pumpkin in a covered baking dish and warm in the oven at 350°F (175°C) for about 15-20 minutes.

Pumpkin Stuffed with Herbed Apple Couscous

FAQs

Can I use a different type of squash?
Yes, you can use butternut squash or acorn squash for this recipe. Just adjust the roasting time based on the size of the squash.

Can I make this dish ahead of time?
Yes, you can prepare the couscous mixture ahead of time and store it in the fridge. Roast the pumpkin when ready to serve and stuff it right before baking.

Can I make this vegetarian?
Yes, the recipe is already vegetarian! For a vegan version, just make sure to avoid adding any dairy-based cheese or use a dairy-free alternative.

Conclusion

Pumpkin Stuffed with Herbed Apple Couscous is a wonderfully seasonal dish that combines sweet and savory flavors in a beautiful, festive presentation. The roasted pumpkin serves as the perfect edible bowl for the aromatic couscous, making it a stunning and delicious dish for holiday meals, special occasions, or just a cozy fall dinner.