Hixon Allotments Association

Squash Filled With Couscous
Serves Two

1 Butternut Squash
1 Onion
3 Medium Tomatoes (Or Equivalent Small)
2 Spoonfuls Dried Couscous


  1. Scrub and then boil the squash whole for a few minutes to soften the tough skin a little.

  2. Halve the Squash and remove the pulp with the pips from the centre.

  3. Place two squash halves in an open roasting tin and place in the oven for roughly half an hour until the skins are soft.

  4. Quickly boil the chopped up Onion and Tomatoes before stirring in the CousCous. Bring back to boil and then let it stand for four or five minutes to draw up the fluid and swell.

  5. Add Coucous mixture evenly to fill both haves of the squash and return to the oven to heat through.

  6. Grate a saucer full of cheese and sprinkle over both squash halves before returning to the oven to melt the cheese before serving.