2 (1 1/2- to 2-pound) butternut squash, halved lengthwise
1/2 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
3/4 cup vegetable broth
1/2 cup water
3 tablespoons orange juice
1 teaspoon butter
1/2 teaspoon salt
3/4 cup uncooked couscous
2 tablespoons sweetened dried cranberries
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon grated orange rind
1/4 teaspoon black pepper
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
2 tablespoons slivered almonds, toasted
1 cup orange juice
2 tablespoons honey
1/8 teaspoon curry powder
1/8 teaspoon ground cinnamon
How to Make It
Preheat oven to 350°.
Place butternut squash, cut sides down, in a 13 x 9-inch baking pan. Add hot water to pan to a depth of 1/2 inch. Bake at 350° for 40 minutes or until tender.
While squash bakes, heat a large nonstick skillet over medium-high heat; add oil. Add onion and carrot. Reduce heat to medium-low, and cook 20 minutes or until onion is golden and carrot is tender, stirring frequently. Set aside.
Bring broth and next 4 ingredients to a boil. Stir in couscous and next 5 ingredients. Remove from heat. Cover and let stand 5 minutes.
Remove and discard seeds from squash; scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop 1 cup pulp, reserving remaining pulp for another use.
Combine reserved onion mixture, squash pulp, couscous mixture, chickpeas, and almonds; toss gently. Spoon mixture evenly into squash shells. Place shells in a 13 x 9- inch baking pan. Bake at 350° for 20 minutes or until thoroughly heated.
While shells bake, bring 1 cup orange juice and honey to a boil in a small saucepan. Reduce heat; simmer, uncovered, 10 to 15 minutes or until mixture reduces to 1/3 cup, stirring occasionally. Stir in curry powder and cinnamon. Drizzle juice mixture evenly over couscous mixture.