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!

Advertisements

Comments on: "Cous Cous & Squash" (2)

  1. YUMMY!!!!!!

  2. Sounds delicious! I made this great Moroccan-style stuffed acorn squash over the weekend.
    http://michaelbeyer.wordpress.com/2010/09/10/moroccan-style-stuffed-acorn-squashes/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: