I think acorn squash is best cooked when it’s roasted, nothing over the top just simply roasted with some olive oil,salt,pepper,and syrup. For this recipe though i used some raw pumpkin seeds, I’ve been on such a pumpkin seed kick lately but that’s because they are so good for you. Just to name of few of the benefits pumpkin seeds offer, high in Magnesium & zine for immune support,plant-based omega-3s,anti-inflammatory effects. plus so much more. Also not mention when roasted with some maple syrup acorn squash tastes like candy! #NATURESCANDY.🌰
Just look at this beauty..the squash i mean 😍
1 small acorn squash, cut lengthwise
extra virgin olive oil
sea salt + ground pepper
1/2 tablespoon maple syrup
1 cup cooked couscous, i used tri colored
1 cup chicken broth ( for cooking the couscous + 1/2 cup water)
1/2 tablespoon pumpkin seeds
1 clove chopped garlic
Dried herbs for flavor, thyme,parsley, and basil.
Clue: pre heat oven to 400 degrees, Cut your acorn squash length wise, and place on a baking sheet with extra virgin olive oil,sea salt,pepper,pumpkin seeds, and maple syrup. Next heat a medium skillet with olive oil add the chopped garlic, keeping the flame on low so garlic does not burn. Add your couscous, followed by the chicken broth, and let simmer. you may need more broth or water while couscous is still cooking, keep adding in small amounts and keep stirring.