Couscous stuffed buttercup squash

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It’s COLD in Korea and we wanted something to warm us up from the inside

As I’ve mentioned before, there’s not all that many options as far as produce goes, so we have to improvise a bit to eat the things we really want. We had no idea what we wanted for dinner today before Carolyn made her way through the grocery store on the way home after work. Thankfully she’s quite the resourceful lady and has a nice healthy imagination which led us to this.

Couscous Stuffed Buttercup Squash

This dish made me think of an episode of Anthony Bourdain’s show where he visited Istanbul. One of the meals he made was a dish with some dried fruits and nuts and stuff cooked in a savory way. Not that our dinner turned out anything like that, but boy oh boy, I love the texture, flavor, and surprising burst of sweetness you get from raisins in couscous. Anyhow, let’s get going on the cookin’, because I know you get a little grumpy when you’re hungry.

Buy this stuff
One buttercup squash
Two cups of couscous
Borlotti Beans
Raisins
Almonds
Fennel seeds
Cumin seeds
Coriander
Cinnamon
Turmeric
Cloves
Salt and pepper
Canola oil

1. Cut the squash in half, remove the seeds and the bit that looks like vomit. Rub the inside with a bit of butter, and stick some cloves in the fleshy part. Sprinkle with coriander and cinnamon.
2. Throw the squash in a 350 degree oven for about 35 minutes.
3. Take a shower, because you just got home from the gym.
4. Boil two cups of water, once it boils add the couscous, turn off the heat, and cover it.
5. Chop almonds.
6. Heat some oil in a skillet, and add fennel and cumin seeds, cinnamon, turmeric, and coriander. Try to add even parts of each, but I don’t worry too much about measurements.
7. Add the chopped almonds and give them a minute to start to crisp up.
8. Add the beans (rinsed and drains) to the skillet, let them get nice and hot.
9. Add the raisins to the skillet. They should soak up some of the goodness working in the pan for a minute or two.
10. Turn off the heat, add the couscous to the skillet and mix thoroughly. You’ll know when it’s thorough enough because everything will be an even yellow color from the turmeric.

Everything is ready! Celebrate! Take the cloves out of the buttercup squash, dish the couscous into the squash bowl and sit down, because it’s time for a couscous stuffed buttercup squash nosh.

I can’t overstate how important it is to take the cloves out. I didn’t remember to do it and I had a few surprises in my meal.

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