Bulgur-stuffed, roasted acorn squash comes to life with ras el hanout and pomegranate molasses. (Courtesy America’s Test Kitchen) Stuffed squash seems time consuming. But it doesn’t have to be, says Julia Collin Davison, executive editorial director of America’s Test Kitchen. For this recipe, which is featured in “The Complete […]
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Stuffed squash seems time consuming. But it doesn’t have to be, says Julia Collin Davison, executive editorial director of America’s Test Kitchen.
For this recipe, which is featured in “The Complete Autumn and Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts, and More” (America’s Test Kitchen, $35), Davison halves the squash and microwaves it until tender, then scoops out the flesh, mixes it with hydrated bulgur, toasted pine nuts and ras el hanout, a North African spice mix. She finishes it under the broiler and garnishes with a drizzle of pomegranate molasses.
Bulgur-stuffed Acorn Squash with Ras el Hanout
Serves 4
INGREDIENTS
2 acorn squashes (1½ pounds each), halved pole to pole and seeded
1¼ teaspoons table salt, divided
¾ cup boiling water
½ cup fine-grind bulgur
4 tablespoons unsalted butter
½ cup pine nuts or chopped walnuts
2 teaspoons ras el hanout
2 tablespoons pomegranate molasses
DIRECTIONS
Adjust oven rack to upper-middle position and heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Sprinkle cut sides of squash halves with ¾ teaspoon salt and place cut side down on large plate. Microwave until squash is tender and offers no resistance when pierced with paring knife, 15 to 20 minutes. Transfer squash halves, cut side up, to prepared sheet and let cool for 5 to 10 minutes.
Using a spoon, scoop flesh from each squash half into a bowl, leaving about 1/8‑inch thickness of flesh.
Meanwhile, in a large bowl, pour boiling water over bulgur and remaining ½ teaspoon salt. Cover and let sit until tender, about 5 minutes. Fluff with fork and set aside.
Melt butter in a 12‑inch skillet over medium heat. Cook, swirling skillet constantly, until butter begins to brown and has a nutty aroma, 1 to 2 minutes. Add pine nuts and ras el hanout and cook, stirring constantly, until fragrant and foamy, 1 to 2 minutes. Stir in reserved squash and cook until mixture thickens, 3 to 4 minutes. Gently fold into the bowl of cooked bulgur, then mound the mixture evenly in the squash shells.
Broil until beginning to brown, about 5 minutes. Drizzle with pomegranate molasses and serve.
— “The Complete Autumn and Winter Cookbook” (America’s Test Kitchen; $35)
