Any conversation about squash or pumpkin can get pretty confusing around here. In Dubai, and apparently in Australia as well, butternut squash is referred to as butternut pumpkin. I’ve also seen acorn squash labeled as green pumpkin. I like pretty much all manner of squash and/or pumpkin and tend to gravitate toward recipes with these ingredients. (A recent review of my Pinterest boards made that pretty clear).
So I recently picked up a “butternut pumpkin” and was looking for a recipe to use it with. I opted for this Couscous Salad with Butternut Squash and Cranberry from The Kitchn. I followed the recipe pretty closely except for not soaking the dried cranberries (I eat them straight from the bag anyway – anyone know why I would need to soak them?) and adding some honey to the dressing as I found it a little too strong on the vinegar. I do love the local couscous, how cute is the packaging?
As I was making it I realized how close this recipe is to the Quinoa-Stuffed Acorn Squash recipe that is a big favorite of mine. After tasting it, I concluded that I prefer the quinoa/acorn version. This recipe from Camille Styles is the favorite of which I speak. I’ve made it over and over and it has sweet, salt, spice, and heat in all the right places. I always use cranberries instead of currants and different chopped nuts instead of pepitas, and my favorite personal addition is dates.
I think this one also wins for presentation, and the addition of greens ups the health factor. Secret bonus of this presentation – no peeling or chopping the squash. That’s right, it’s actually easier to make it the cute way this time. I’ve made it clear in the past how partial I am to quinoa. Maybe I’m biased, but quinoa beats couscous this round. Cute camel packaging notwithstanding.