1/2 a butternut squash
3/4 cup of couscous (I use the Ainsley Harriott “just add boiling water” couscous)
1/3 tin of black beans, drained and rinsed
1/3 tin of sweetcorn
5 cherry tomatoes, quartered
1 teaspoon cumin
1 teaspoon chilli powder
1 clove of garlic, finely chopped
Handful of fresh coriander, finely chopped
Salt and pepper, for seasoning
Butter, for drizzling over the squash
Grated cheese, for sprinkling over the squash at the end
Preheat the oven at 180 degrees C
Slice your squash length-ways down the middle to split it into two halves
Scoop out the seeds from one half of the squash (you’ll only be using one of the halves for the meal so wrap the other in cling film and refrigerate for later use (e.g. my Butternut Squash Curry recipe))
In a saucepan, melt the butter and drizzle over the squash. Add a pinch of salt and then bake the squash in the oven, in an ovenproof dish, for approximately 50 minutes.
When you have about 10 minutes left on the oven, add the black beans, sweetcorn, cumin, garlic and chilli powder into a pan and cook on a low heat to create a smokey flavour. Make sure to keep stirring the mixture.
While doing this, in a bowl add boiling water to your couscous. Cover with a plate and leave for a few minutes until the water is absorbed. (specific cooking instructions will be on the packaging)
Add the beans to the couscous, along with the slice tomatoes and mix everything together.
When the squash becomes soft, scoop out some of the centre to create a sort of bowl for your couscous mix. Add the mixture to the squash and sprinkle with the grated cheese.
When the cheese looks suitably melted, remove the squash from the oven and finish off with a flourish of coriander.
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