Dana Slatkin

Stuffed Acorn Squash with Cranberry Couscous Stuffing

Stuffed Acorn Squash with Cranberry Couscous StuffingAnnouncing the winner of our November Stuffing Contest!

Courtney Sanders of Burnsville, Minnesota writes: “What I love about this stuffing is that it is full of color and rich in flavor. I live in the Midwest, and it is great to feature local [ingredients] in this delicious, wholesome and festive stuffing.” Her advice? Always cook with the freshest ingredients from your state.

Courtney’s recipe reads like a playlist of Fall’s greatest hits. I could almost smell the rich, savory flavors, brightened by tart apples and dried cranberries. Picture the jewel-like colors of cranberries, apples and fresh herbs gleaming on a holiday table. Yum.

But stuffing always leaves me — well — stuffed. I’d rather have my daily bread for breakfast, with butter and jam. So instead of starting with bread cubes, I reached for some leftover whole wheat couscous that I had cooked a few nights ago, keeping the spirit of Courtney’s recipe but adding my own whole-grain twist. Brown rice or farro would be wonderful, too — or just use traditional toasted bread.

In case you’re not in the mood for another turkey (I don’t blame you), bake the stuffing in a buttered pan. Just to be different, I decided to roast the acorn squash I had bought last week at the farmers’ market as an adorable, edible baking dish. Either way, this recipe would be a perfect addition to any December feast…no bird required!

Don’t forget to enter your favorite edible gift recipe in our December cooking contest!

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