Roasted acorn squash with couscous and arugula-orange salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted acorn squash with couscous and arugula-orange salad

Roasted acorn squash with couscous and arugula-orange salad

Soy-Free, Vegetarian

2 Servings, 720 Calories/Serving

30–40 Minutes

Roasted acorn squash is pure comfort food. Orange, sumac, and baharat (a seasoning blend that includes allspice, paprika, cumin, and coriander) give the simple side salad wonderful North African flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 acorn squash
  • ½ cup couscous
  • ¼ cup roasted almonds
  • 1 orange
  • Sherry vinaigrette base (honey - sherry vinegar)
  • 1 teaspoon sumac
  • ½ teaspoon baharat
  • 2 ounces baby arugula
  • Fresh mint
  • 2 ounces crumbled goat cheese

Nutrition per serving

Calories: 720, Protein: 19 g, Total Fat: 37 g, Monounsaturated Fat: 14.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 9 g, Cholesterol: 20 mg, Carbohydrates: 79 g, Fiber: 10 g, Added Sugar (Honey): 8 g, Sodium: 690 mg

Contains: tree nuts, milk, wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the squash

Heat the oven to 425ºF.
  • Cut the squash in half lengthwise and scrape out the seeds. Season the cut side with salt.
Lightly oil a sheet pan. Place the squash, cut side down, on the pan and roast until tender and caramelized, 25 to 30 minutes.
While the squash roasts, prepare the couscous.


Cook the couscous

In a small sauce pot, bring 1 cup lightly salted water with 1 to 2 teaspoons oil or butter to a boil. Stir in the couscous, remove from the heat, cover, and let stand until the couscous is tender and the water is absorbed, 4 to 5 minutes. Fluff with a fork.
While the couscous cooks, prepare the salad.


Make the salad

  • Coarsely chop the almonds.
  • Using your hands or a sharp knife, peel the orange; cut the fruit in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
In a small bowl, stir together the sherry vinaigrette base and 2 tablespoons oil. Season to taste with salt and pepper (the vinaigrette will be divided between the salad and the couscous).
Put the almonds in a medium bowl. Drizzle with 1 teaspoon oil, add the sumac and baharat, and season with salt. Add the arugula, orange, and half the vinaigrette and toss to combine.


Finish the couscous

  • Strip the mint leaves from their stems; coarsely chop the leaves.
In a medium bowl, stir together the couscous, mint, goat cheese, and remaining vinaigrette.


Transfer the squash, cut side up, to individual plates and fill with the couscous. Serve the salad on the side.