It’s autumn, and sure, we all love pumpkin. But there are also an array of other squash and seasonal veggies that are pretty exciting too, including the adorable acorn squash.
Growing up my dad would prepare acorn squash in a very simple way: cut in half and roasted with butter and maple syrup. Nothing bad about that.
But I have been searching for other ways to prepare the cute squash. Finally a few weeks ago I came across this recipe for Orzo and Cheese Baked in Acorn Squash and I thought: ok, I have to make this! Not only is it cheesy and easy, but making a stuffed dish during Sukkot was also Jewishly appropriate.
I didn’t have orzo, but I did have Israeli couscous, a favorite ingredient. I also wanted to get in a little extra vegetables in this dish, so I added some onion and pepper. Want to make this healthier? You could substitute whole wheat couscous, quinoa and even add some lentils.
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