2 acorn squash, cut in two, horizontally and seeded
½ lb (250 g) ground turkey
2 Tbsp (30 mL) vegetable oil
1 medium onion, finely diced
1 large clove garlic
1 medium green pepper, diced
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt
1 tsp (5 mL) ground pepper
1 cup (250 mL) cooked couscous, prepared according to package instructions
¼ cup (60 mL) toasted pine nuts
½ cup (125 mL) chopped dried apricots
¼ cup (60 mL) dried currants
¼ cup (60 mL) scallions or green onions, chopped
¼ cup (60 mL) unsalted butter, melted and browned
Preheat oven to 350ºF (180ºC).
Wrap squash halves in paper towel and place in microwave face down, cook on high for 8-10 minutes or until soft. Place the squash halves in a shallow casserole dish.
If needed, cut off a small slice of the bottom so that they sit flat in the casserole dish.
Heat a large fry pan with oil on medium-high heat, then add onion, garlic and green pepper. Sauté for 4 minutes or until soft, then add ground turkey, carefully breaking it up as it cooks. Add cinnamon, cumin, salt and pepper.
In a large bowl, add turkey mixture to cooked couscous and combine with pine nuts, apricots, currants and scallions.
Melt butter in a small sauce pan and simmer until it starts to turn golden and has a nutty aroma (5 minutes). Remove from heat and put aside.
Divide the couscous turkey mixture evenly among the four squash halves. Drizzle with butter and bake in the oven for 25 minutes, uncovered.
Suggested VQA Wine Pairings
Selected by the BC Wine Institute & Wine Country Ontario.
Meyer Family Vineyards 2011 Okanagan Valley Pinot Noir
13th Street Winery White Palette
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Okanagan Spring Pale Ale
Granville Island English Bay Pale Ale
Big Rock Traditional Ale
This dish needs a beer with a bit more sweetness and also a gentle hop bitterness.
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