Roasted Acorn Squash with Curry Couscous & Pistachio Recipe

Last Updated on 6 months ago by Neha Deshmukh

Roasted Acorn Squash with Curry Couscous & Pistachio Recipe

Introduction

Fall is my absolute favorite time of year! The cozy sweaters, the changing leaves, and most importantly, the incredible seasonal flavors. I first made this Roasted Acorn Squash with Curry Couscous & Pistachio recipe a few years ago for a Thanksgiving potluck, and it was gone in minutes. It’s a beautiful dish, packed with flavor and texture, and surprisingly easy to put together. It’s become a regular on my autumn table, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just another squash recipe. The sweetness of the roasted acorn squash perfectly complements the savory, slightly spicy curry couscous. The pistachios add a delightful crunch, and the tahini sauce ties everything together with a creamy, tangy finish. It’s a complete meal in one beautiful package, and it’s guaranteed to impress! Plus, it’s relatively healthy and can easily be adapted to suit different dietary needs.

Ingredients

Here’s what you’ll need to create this autumn masterpiece:

• 3 small acorn squash
• 1.5 teaspoons olive oil (plus extra for brushing)
• 2 garlic cloves, minced
• 1 small red onion, finely chopped
• 1 cup Israeli Couscous (about 170g)
• ¾ teaspoon curry powder
• ¾ teaspoon salt
• 1.5 cups water (or vegetable broth for extra flavor)
• 2 medium apples, diced
• ⅓ cup dried cranberries
• ¼ cup golden raisins
• ¼ cup pistachios, roughly chopped
• ¼ teaspoon black pepper
• 1 large lemon, juiced
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped parsley
• ¼ cup tahini
• 2 tablespoons maple syrup
• 1.5 tablespoons lemon juice
• 1-2 tablespoons water (for tahini sauce)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Israeli Couscous: Also known as pearl couscous, it’s larger and chewier than traditional couscous. It holds its shape beautifully and adds a lovely texture to the dish.
• Curry Powder Blend: Curry powder isn’t a single spice, but a blend! Regional variations are huge. I prefer a Madras curry powder for a bit of heat, but feel free to use your favorite. Experiment to find what you love!
• Tahini: This sesame seed paste is the base of our creamy sauce. Make sure to stir it well before measuring, as the oil tends to separate.
• Maple Syrup: I love using pure maple syrup for its rich flavor, but you can substitute with honey or agave if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Squash: Preheat your oven to 400°F (200°C). Trim the ends of the acorn squash and carefully halve them lengthwise. Scoop out the seeds (save them for roasting later if you like!). Brush the cut sides with a little olive oil, season with salt and pepper, and roast for 40-45 minutes, or until tender and slightly caramelized.
2. Toast the Couscous: While the squash is roasting, heat 1.5 teaspoons of olive oil in a pan over medium heat. Add the minced garlic and chopped red onion and sauté for about 2 minutes, until fragrant. Add the Israeli couscous and toast for 1 minute, stirring constantly. This really brings out the nutty flavor of the couscous.
3. Cook the Couscous: Stir in ¾ teaspoon of curry powder and ¾ teaspoon of salt. Add 1.5 cups of water (or broth) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes. After simmering, let it sit covered for another 3-4 minutes, then fluff with a fork.
4. Combine the Filling: In a large bowl, combine the cooked couscous, diced apples, dried cranberries, golden raisins, chopped pistachios, lemon juice, remaining spices, cilantro, and parsley. Toss everything together until well combined.
5. Make the Tahini Sauce: In a small bowl, whisk together the tahini, maple syrup, 1.5 tablespoons of lemon juice, salt, pepper, and 1-2 tablespoons of water. Add water gradually until you reach a thick, pourable consistency.
6. Assemble & Serve: Once the squash is roasted, stuff the halves generously with the couscous mixture. Drizzle with the tahini sauce and serve immediately.

Expert Tips

• Don’t overcrowd the pan when roasting the squash. Give each half enough space for even cooking.
• Toasting the couscous before cooking adds a wonderful depth of flavor. Don’t skip this step!
• Taste and adjust the seasoning as you go. Everyone’s palate is different.

Variations

• My Family’s Favorite: My kids love it when I add a handful of chopped spinach to the couscous mixture for an extra boost of nutrients.
• Spicy Kick: Add a pinch of cayenne pepper to the couscous for a little extra heat.
• Different Squash: Butternut squash or delicata squash would also work beautifully in this recipe.

Vegan Adaptation

This recipe is already naturally vegetarian! To make it fully vegan, simply ensure your maple syrup is 100% pure (some brands add honey).

Gluten-Free Adaptation

Israeli couscous isn’t gluten-free. For a gluten-free version, substitute with quinoa or brown rice. You might need to adjust the cooking time and liquid amount accordingly.

Spice Level Adjustment

If you’re sensitive to spice, use a mild curry powder or reduce the amount. If you like things hot, add a pinch of cayenne pepper or use a spicier curry blend.

Festival Adaptations (Thanksgiving/Fall Harvest)

This dish is perfect for Thanksgiving or any fall harvest celebration. It’s a beautiful and flavorful side dish that complements roasted turkey or ham perfectly.

Serving Suggestions

Serve this roasted acorn squash as a main course for a light meal, or as a side dish alongside your favorite protein. It also pairs well with a simple green salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

• What is Israeli couscous and how is it different from regular couscous? Israeli couscous is much larger and rounder than traditional couscous. It has a chewier texture and holds its shape better when cooked.
• Can I roast the squash ahead of time? Absolutely! You can roast the squash a day or two in advance and store it in the refrigerator. Just reheat it slightly before stuffing.
• What can I substitute for pistachios if I have a nut allergy? Sunflower seeds or pumpkin seeds are great alternatives.
• How can I adjust the sweetness of the tahini sauce? Add more lemon juice for a tangier sauce, or more maple syrup for a sweeter one.
• What type of curry powder works best in this recipe? I recommend a Madras curry powder for a balanced flavor with a bit of heat, but feel free to experiment!
• Can this be served cold as a salad? Yes! It’s delicious served cold as a salad, especially during warmer months.