Roasted Fennel With Orange & Olives; Savory Stuffed Acorn Squash - Cuisinart TOB-200 Manual Del Usuario

Roasted Fennel with Orange & Olives
The sweetness of tender, roasted fennel is complemented with orange zest
and briny oil-cured olives in this dish, which tastes equally delicious served
warm, cold or at room temperature.
Makes 2 cups
1 medium to large fennel bulb (about 1 to 1¼ pounds total),
trimmed and cut into ¼-inch slices
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup chicken broth, low sodium
2 tablespoons white wine
¼ cup oil-cured black olives, pitted and halved
½ teaspoon grated orange zest
1. Adjust the rack to position 2. Set the oven to Roast with Convection at
400°F for 35 minutes. Line the baking pan with parchment paper.
2. In a medium bowl toss the fennel slices with the oil, salt and pepper
until the fennel has been evenly coated. Arrange the slices in a single
layer on the pan. Pour the chicken broth and wine directly on the
fennel.
3. Put the fennel in the preheated oven and bake until softened and lightly
browned. During the last 10 minutes of cooking, stir in the olives and
orange zest and finish cooking.
Nutritional information per ½-cup serving:
Calories 99 (45% from fat) • carb. 11g • pro. 2g • fat 5g • sat. fat 1g
• chol. 0mg • sod. 293mg • calc. 72mg • fiber 4g

Savory Stuffed Acorn Squash

Not only are the flavors rich and delicious,
but the varying textures in this dish stand out at any dinner table.
Makes 4 servings
2 acorn squashes (about 1¼ to 2 pounds each), halved length
wise and seeded
2½ teaspoons olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 small to medium shallot, finely chopped
1 cup Israeli (pearl) couscous
1 cup chickpeas, drained and rinsed
½ teaspoon ground cumin
½ teaspoon ground cinnamon
2¼ cups chicken broth, low sodium
½ cup chopped, dried apricots
¼ cup shelled pistachios, toasted
1. Adjust the rack to position 2. Set the oven to Bake at 350°F for 35
minutes.
2. Line the baking pan with foil and put the squash halves, cut side up, on
top. Brush the inside of each squash with oil, about ½ teaspoon per
half, and sprinkle each with salt and pepper, about a pinch per half.
Bake in the preheated oven for the allotted time, or until the flesh of the
squash is just fork tender. Remove and set aside.
3. While squash is baking, put the remaining olive oil in a sauté pan set
over medium heat. Once hot, add the shallot and sauté until softened,
about 5 minutes. Add the couscous, chickpeas, cumin, cinnamon and
remaining salt and pepper. Sauté for about 1 to 2 minutes to toast the
couscous. Add the broth and increase heat to bring the liquid to a
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