Moroccan Squash With Vegetable Almond Pilaf

1. 1

   Preheat the oven to 400F (375 if using convection roast). Line 1 large and 1 small rimmed baking sheet with parchment. (the red pepper takes less time to roast and needs it's own baking sheet.)

2. 2

   Brush the cut squash on both sides with olive oil. Sprinkle each cavity with salt, pepper, a sprinkle of Ras al Hanout and about 1/4 tsp of fresh ginger. Place face down on the large baking sheet.

3. 3

   Toss parsnips and carrots with olive oil, salt and pepper. Arrange in a single layer next to the squash. Toss the red pepper with olive oil and salt, place on the small baking sheet. The red pepper will roast for 12-15 min and the other vegetables need about 20-25 minutes, stirring them around halfway through the cooking process.

4. 4

   While the vegetables are roasting, prepare the couscous (adding a pinch of saffron if using) according to package instructions (usually about 5 min) and toast the slivered almonds in a dry pan on the stovetop (3-5 min).

5. 5

   Once the couscous is done, stir in some olive oil, 1 tsp za'atar, the diced scallions, toasted sesame seeds, almonds and fresh dill. Season with salt to taste.

6. 6

   Once the vegetables are done, place the carrots, parsnips and red pepper in a bowl and toss with the remaining grated ginger and 1 Tbs Harissa.

7. 7

   Fill the squash with couscous and a good helping of vegetables.

8. 8

   Toppings should include: a side of labneh or thick Greek yogurt sprinkled with za'atar and olive oil and side of Harissa paste. Lemons or lime wedges to squeeze on top.

* Per serving · 4 servings · Values may vary.