Whole wheat couscous (dry): 80g (1/2 cup), Acorn squash: 1 medium (600g), Kale: 60g (2 cups, chopped), Cranberries (dried): 30g (3 tbsp), Walnuts: 15g (1 tbsp, chopped), Onion: 50g (1/2 small, diced), Garlic: 3g (1 clove, minced), Vegetable broth: 180ml (3/4 cup), Olive oil: 15ml (1 tbsp), Apple cider vinegar: 5ml (1 tsp), Thyme: 2g (1 tsp, fresh, chopped), Sage: 2g (1 tsp, fresh, chopped), Cinnamon: 1g (1/2 tsp), Maple syrup: 10g (2 tsp), Black pepper: to taste
1. Preheat oven to 190°C (375°F). 2. Cut 1 acorn squash in half lengthwise and scoop out seeds. Brush cut sides with 5ml olive oil and sprinkle with 1g cinnamon. 3. Place squash cut-side down on a baking sheet and roast for 30-35 minutes until tender. 4. Meanwhile, heat 5ml olive oil in a pan over medium heat. Add 50g diced onion and 3g minced garlic, sauté for 3 minutes. 5. Add 60g chopped kale and cook until wilted, about 3 minutes. 6. Stir in 30g dried cranberries, 2g chopped thyme, 2g chopped sage, and black pepper. 7. Bring 180ml vegetable broth to a boil. 8. Place 80g dry couscous in a heatproof bowl, pour boiling broth over it, cover, and let stand for 5 minutes. 9. Fluff couscous with a fork and stir in 5ml olive oil and 5ml apple cider vinegar. 10. Fold in kale mixture and 10g chopped walnuts. 11. Turn squash halves cut-side up and fill with couscous mixture. 12. Drizzle with 10g maple syrup and sprinkle with remaining 5g chopped walnuts. 13. Return to oven for 5-10 minutes to heat through.
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