Butternut Squash Filled with Couscous

5 from 4 votes
Total Time 1 hr 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 140 kcal


  • 1 Pc. Butternut squash
  • 0,5 Pc. Onion
  • 1 Pc. Clove of garlic
  • 1,5 tablespoon Olive oil
  • 150 Milliliters Vegetable broth
  • 25 g Arugula
  • 100 g Cherry tomatoes
  • 25 g Goat cheese
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • Salt
  • Pepper


  • The butternut squash must first be cut in half. Then the cores should be removed. Place the pumpkin halves in the oven for one hour with the cut surface facing up at 180 degrees.
  • Meanwhile, half the onion is diced. In addition, the clove of garlic must be crushed. Fry the onion and garlic cubes briefly. Then season the vegetable stock with cumin and coriander.
  • Bring the onions and broth to the boil briefly. The pot must then be removed from the stove. Only then is the couscous put in. He now has to pull for 10 minutes.
  • Now cut the cherry tomatoes in half. Fold the rocket, tomatoes and goat cheese into the finished couscous.
  • After an hour, the pumpkin will be ready to cook. Remove the pulp and add it to the couscous mixture. Then season with salt and pepper and fill into the hollowed out pumpkin halves. Finished!


Serving: 100gCalories: 140kcalCarbohydrates: 2.3gProtein: 1gFat: 14.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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