Stuffed Pumpkin
Stuffed Pumpkin
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.
Servings
1
servings
Ingredients
- 1 jack-be-little pumpkin
- salt and pepper, to taste
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 2 tablespoon butter
- 1 cup israeli couscous
- 2 tablespoon 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
Directions
- 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.