1 medium to large butternut squash, halved and deseeded
2/3 cup couscous
1 cup apple juice (plus more, as needed)
ginger, to taste
pinch black pepper
hot sauce, to taste (I use sriracha)
1 small onion, chopped finely
1 pear, chopped finely
1/2 cup applesauce
10 sundried tomatoes, chopped finely
2 cloves garlic, minced
1/2 cup raisins
2 tablespoons brown sugar, divided
coconut, to garnish
1. Preheat oven to 375 degrees F. Grease a baking sheet. Remove the "meat" from the squash and chop finely. Save the shells and set aside. Cook couscous in a big pot with apple juice, ginger, rosemary, pepper, and hot sauce, according to the instructions on package.
2. Add the other fruits and vegetables, including the raisins and squash. Add 1 tablespoon brown sugar at this point. Stir consistently at a low heat, adding apple juice as you go to keep the mixture a bit moist.
3. When the squash seems a bit soft (or after about 5 to 10 more minutes), take the mixture off the heat. Pour the mixture into the squash shells. Add the remaining tablespoon brown sugar on the tops of the mixture.
4. Sprinkle coconut on top for a toasted, yummy extra! Put the shells on prepared dish and leave in the oven for about 40 minutes (or until the top seems toasted and browned). Eat and enjoy!
We found this to be a great recipe for a late autumn evening; very conducive to a cozy night of snuggling and great eats! Hope you like it.