Rev up your tastebuds for this delicious brown butter pumpkin couscous from our final guest blogger in the fall challenge, “My Lover’s Kitchen” Made with pumpkin puree, apples, and dates cooked in a pumpkin shell. You can see why Katie and Claudio are one of my favorite Instagram favorites!
Here is the recipe:
1 tbsp olive oil, plus more for coating pumpkins
1/2 onion, diced
8 oz Israeli couscous or pearl couscous
2 cups vegetable (or chicken) stock
1/2 cup pumpkin puree
1/4 tsp nutmeg
1/2 Apple, diced
2-4 dates, diced (medjool are the best)
1/8 cup pepitas (or other nut of choice)
Salt and pepper, to taste
3 tbsp chopped sage leaves
4 tbsp unsalted butter
1. Thoroughly clean 8 baby pumpkins. Cut off the tops, scoop out the seeds and stringy insides. Brush inside, outside, and tops with olive oil. Set aside.
2. In a large pot add olive oil and cook onions over medium heat until tender.
3. Add couscous and allow to toast slightly about 4-5 minutes.
4. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and simmer until the stock is absorbed and the couscous is tender 9-10 minutes.
5. Meanwhile, in a medium skillet melt butter over medium-low heat and add sage. Cook until the butter browns and the sage is fragrant but be careful not to burn the butter, 3-4 minutes.
6. Preheat oven to 375F.
7. Add pumpkin puree, nutmeg, apples, dates, pepitas, and salt and pepper to the couscous. Stir to combine.
8. Add sage brown butter and stir.
9. Carefully spoon couscous mixture into pumpkins, top with pumpkin lids, and place into a dutch oven, braised, or just cover a pan with aluminum foil. Cook for approximately 45 minutes or until pumpkins are tender and the edges start to brown.
A note from Ella: A big thank you to my dear friends, Katie & Claudio, for graciously sharing this delicious recipe with us! I love their unique and daring recipes. And their talent behind the lens is true artistry. Please show them some love!
You can find them at: