1Prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Cut the squash into 1/4-inch cubes and set aside. (You will need about 3 cups. Save any remaining for another use.)
2Heat the oil in a large frying pan over medium heat until shimmering. Add the squash and cumin, season with salt and pepper, and cook, stirring occasionally, until the squash is browned and fork tender, about 30 minutes; set aside.
3Place the couscous in a medium heatproof bowl. Bring the broth or water to a boil in a small saucepan over high heat. Pour over the couscous and stir in reserved squash. Cover with plastic wrap and set aside until couscous is tender and liquid has been absorbed, about 5 to 10 minutes. Stir in scallions and almonds.
Making a great fall soup doesn't have to involve endless squash-chopping and -peeling or hours of simmering. In this video recipe, Christine Gallary of the CHOW Test Kitchen lets the oven do most of the work in prepping the squash for our delicious Easy Roasted Butternut Squash Soup.
Two-Cheese Squash Casserole
Cheddar and Parmesan combine forces with summery yellow squash for this rich, creamy casserole. For a tasty and colorful twist, substitute sliced zucchini for half of the yellow squash.