Cous Cous & Squash

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.

Ta Da!


Comments on: "Cous Cous & Squash" (2)

  1. YUMMY!!!!!!

  2. Sounds delicious! I made this great Moroccan-style stuffed acorn squash over the weekend.

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