Stuffed butternut with feta cheese and pomegranate

Ingredients for 4 servings:

• 2 butternut squash
• 2 tbsp olive oil
• salt and pepper
• Lemon juice or lime juice
• Ras el Hanout
• 1 pomegranate
• 200 g sheep’s cheese
• 50 g almond flakes
• 150 g couscous
• Garlic
• possibly vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Halve the pumpkin and remove the seeds. Lightly score the pumpkin flesh with a knife. Drizzle with oil and season with salt, pepper, garlic, and ras el hanout. Bake in a preheated oven at 200 degrees Celsius (convection oven) for 40 minutes. Meanwhile, swell the couscous with water (or vegetable stock) according to the package instructions. Deseed the pomegranate and dice the feta cheese. Mix both with the cooled couscous and drizzle with a little lemon juice. Fold in the almond slivers. Remove the pumpkin from the oven after 40 minutes, remove 3-4 tablespoons (depending on the size of your pumpkin) of pumpkin flesh, dice it, and add it to the couscous mixture. Refill the pumpkins with this mixture and return them to the oven for another 10 minutes.