Roasted Squash with Fruited Couscous - water

Method

• Cut the top of each squash off to make a handsome lid.
• Set aside the lids.
• Cut a thin slice from the bottom of each squash to make it stand firmly.
• Using a large metal spoon, scoop out and discard the seeds and stringy flesh.
• Remove the flesh from each to weigh a combined total of about 1 pound, taking some from the lid pieces, if necessary.
• Cut the scooped-out squash into 1/2 inch cubes.
• Steam until fork-tender, about 10 minutes.
• Meanwhile, bring salted water to a rolling boil.
• Stir in the couscous and currants, cover and remove from the heat.
• Let sit 10 minutes.
• Preheat the oven to 325*.
• Heat 2 tbls.
• margarine in a large skillet, and cook the apples, pears, apricots, raisins and walnuts, stirring, for 5 minutes.
• Add 2 tbls.
• honey, spices except for the pinch of cinnamon, couscous, steamed squash and salt to taste.
• Cook, stirring gently, for 2 or 3 minutes more.
• Remove from heat.
• In a small pot, melt the remaining margarine, stir in the remaining honey and a pinch of cinnamon.
• Generously brush the inside of the squash with the honey mixture and divide the filling equally among them.
• Replace the squash lids, carefully turn upside down and place on a baking sheet sprayed with nonstick cooking oil.
• Bake until a fork easily pierces the squash, about 1 hour.
• Carefully transfer the roasted squash to a large serving platter, remove the lids and cut each squash in half vertically.
• Garnish the platter with fresh greens or flowers.