Moroccan Stuffed Acorn Squash by Savour the Senses

moroccan stiffed Acorn Sqush

I was in the mood for something a bit sweeter, so I decided on this Moroccan-style recipe. This dish has the perfect balance of sweet and savory. The raisins are a definite must, I even decided to add a few more to the recipe. It can also easily be made vegan/vegetarian by using vegetable broth and taking out the chicken. This recipe is simple to put together but looks sophisticated, a great idea for dinner.

Rating
ShareTweetSaveShareBigOven
moroccan stiffed Acorn Sqush
Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 2 large chicken breasts (boneless, skinless)
 2 tbsp brown sugar
 2 tbsp large acorn squash (halved, seeded)
 2 tbsp butter (melted)
 2 tbsp olive oil
 3 cloves garlic(minced)
 2 large carrots (chopped)
 1 cup garbanzo beans(drained)
 ½ cup raisins (I would suggest adding a few more)
 1 tbsp ground cumin(or to taste)
 salt & pepper (to taste)


Category

 

Ingredients

 2 large chicken breasts (boneless, skinless)
 2 tbsp brown sugar
 2 tbsp large acorn squash (halved, seeded)
 2 tbsp butter (melted)
 2 tbsp olive oil
 3 cloves garlic(minced)
 2 large carrots (chopped)
 1 cup garbanzo beans(drained)
 ½ cup raisins (I would suggest adding a few more)
 1 tbsp ground cumin(or to taste)
 salt & pepper (to taste)
Moroccan Stuffed Acorn Squash by Savour the Senses

Responses

Your email address will not be published.