This is FALL.
2 acorn squashes, halved and cored
pecans, rough chop
onions, chopped
garlic, minced
fresh rosemary, sage, parsley, chopped
dried cranberries
1 cup couscous
olive oil
1 tbs Earth Balance
S+P
Preheat oven to 375. Oil up your halves, season with salt and pepper and place meat down on your baking sheet. Roast until your fork can pierce the shell, 20-30 minutes.
Meanwhile, sauté onions and garlic in oil and Earth Balance until translucent. Add your rosemary and sage and sauté til fragrant, 30 seconds or so. Add 1 1/2 cup water, bring to a boil. Mix in couscous, parsley, dried cranberries, and pecans. Remove from heat, cover and let sit for 10 minutes.
Stuff your mix in the squashes and serve.
A non-vegan might top with parmesan cheese. ;)
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