Started this meal by baking a butternut squash and acorn squash for about an hour.
While the squash was cooking I sauteed bacon, mushrooms, onions, dried cranberries, walnuts, and garlic with basil and mint.
I made about 6 cups of cous cous and then poured the sauteed ingredients into the cous cous.
After I covered the squash with cous cous I poured about a cup of heavy cream over it.
Topped it with cheese and baked for about 20 minutes at 400.