Preheat the oven to 350 degrees.
Rub each half of the acorn squash with olive oil and sprinkle with salt. Lay both halves on a foil-lined baking sheet, cut-side down, and bake for 30 minutes. Flip the squash and bake for another 20 minutes.
Melt 1 tablspoon of butter in a large saucepan over medium-high heat. Add the mushrooms and saute just until soft. Remove from heat and set aside.
Add 2 more tablespoons of butter to the pan and add the carrots, celery and onions. Saute just until soft, about 2 to 3 minutes. Add the garlic, parsley and thyme. Saute for 1 minute. Add the spinach and saute just until wilted. Season with salt and pepper and remove from heat and combine with the mushrooms.
Season the inside of each squash with salt, pepper and a little minced thyme and sage. Fill each squash with half of the couscous and filling and 2 tablespoons chopped black walnuts.
Cover the squash halves with foil and bake for 20 to 30 minutes, or until easily pierced with a knife.
Serve immediately.
Olive oil
Kosher salt and black pepper to taste
½ cup cous cous, prepared according to package directions with chicken broth
3 Tbsp. unsalted butter, divided
½ cup chopped shiitake mushrooms
¼ cup chopped carrots
¼ cup chopped celery
¼ cup chopped onions
2 garlic cloves, minced
1 tsp. freshly minced sage
1 tsp. freshly minced thyme
2 handfuls fresh spinach greens
4 Tbsp. chopped black walnuts, divided
This article appears in October 2012.