Stuffed acorn squash is by far Ambre’s most loved and requested dish (just now she called it: “the pinnacle of deliciousness”). She will eat it as often as I am willing to cook it for her. According to her it is her number one favorite dish that she has ever eaten, so it’s pretty popular around here. Luckily it’s easy to make and tastes very delicious.
Secrets to Success
The key to this dish’s ease of preparation, as with many Cook’s Illustrated’s recipes, is the use of the microwave. You split an acorn squash in half and put it in the microwave for fifteen minutes (covered with a paper towel) and you end up with ambrosia. The original recipe calls for regular couscous, but Trader Joe’s stocks a wonderful Israeli couscous, which is similar in texture to the regular kind, but has larger grains (twice the diameter). I prefer the larger Israeli couscous because I think it’s less gritty, more chewy, and pairs better with the squash.
Ambre has formed a quasi-unhealthy relationship with many of the ingredients in this dish. She will steal when I am not looking, mainly golden raisins and pine nuts. So, now I’ve learned to set aside a pile of roasted nuts for her. I leave them out like someone puts seed out for birds and I wait for her to descend. Today she even escalated her love for this dish to a new level: she now eats the entire squash, rind and all.