- 1 Jack-Be-Little pumpkin
- Salt and pepper, to taste
- 1/8 Teaspoon nutmeg
- 1/8 Teaspoon cinnamon
- 2 Tablespoons butter
- 1 Cup Israeli couscous
- 2 Tablespoons olive oil
- 1/2 Cup diced red bell pepper
- 1/2 Cup diced fennel
- 1/2 Cup diced zucchini
- 1/2 Cup diced yellow squash
- 1 Tablespoon sliced garlic
- 1 Cup peeled plum tomatoes
- 1 Teaspoon chopped thyme
- 1 Teaspoon chopped rosemary
- 1 Teaspoon chopped tarragon
- 1 Teaspoon chopped parsley
- 1/2 Cup bourbon
- 1/2 Cup maple syrup
This festive fall dish is a playful way to use pumpkin. Filled with couscous and coated with a maple-bourbon reduction, this is a complete meal for one, but it's also a great side dish to share among friends.
Preheat the oven to 350 degrees.
Cut the top off the pumpkin and season with salt and pepper, to taste, and the nutmeg and cinnamon. Place on a baking sheet. Add 1 tablespoon of the butter to the top of the pumpkin and roast for 20 minutes.
Meanwhile, bring a pot of water to a boil over high heat. Add the couscous and boil until slightly undercooked. Strain and cool. Heat the olive oil in a large sauté pan over medium-high heat and sauté all of the vegetables and herbs until tender.
Heat the water in a small saucepan and add the remaining butter. Melt and add the cooked couscous. Cook for 3 minutes over medium heat. Add the sautéed vegetables. Cook for 3 more minutes. Remove from the heat. Combine the bourbon and maple syrup in a saucepan and reduce by ½.
Place the pumpkin on a plate. Coat in the maple reduction and fill with the couscous mixture. Serve immediately.
Calories per serving:2,413 calories
Dietary restrictions:High Fiber Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free