A stunning, beautiful and healthy addition to any fall or winter meal.
Easy to make, perfect for entertaining, holidays, or a cozy night in.
4 small baking pumpkins (about 1 lb), hollowed and seeded
1 medium onion, chopped
1 clove garlic, minced
1 cup celery, chopped
1/2 cup apple, chopped
1/2 teaspoon thyme, dried
¼ cup minced sage
2 cups cooked couscous (cook with chicken stock)
1/2 cup walnuts, toasted and chopped
2 tablespoons maple syrup
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
Preheat oven to 350 degrees.
Cook couscous according to package instructions to yield 2 cups cooked. Cooking with chicken stock instead of water adds wonderful flavor. Set aside.
In a medium skillet with 1 tablespoon olive oil, add onion, garlic, celery, and apple. Saute until tender, add thyme and minced sage.
Add cooked couscous to the skillet and stir in toasted walnuts and maple syrup. Season to taste with salt and pepper.
Drizzle hollowed-out pumpkin shells with olive oil and salt and pepper. Evenly fill pumpkins with the stuffing mixture and place in a shallow baking dish or parchment lined baking sheet. Cover with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes or until the pumpkin is tender. Serve immediately.