Meanwhile, halve the squashes, scoop out the seeds (don't peel.) Brush the cut side of each with some oil, arrange the squash halves cut side up in roasting pan or on a cookie sheet, and bake for about 30 minutes covered with tin foil.
Meanwhile, get the stuffing ready.
Put the couscous in a bowl, pour the orange juice over it and set aside for at least 10 minutes.
Heat 1 tablespoon of the oil in a frying pan over low heat, add the peppers and the cumin seed, and cook for about 10 minutes to soften the peppers.
Fluff up the couscous with a fork, season with salt and pepper, add the red peppers, the corn kernels, the almonds and mix.
After the squash have cooked for 30 minutes, remove them from oven, remove the tin foil, and fill them with the couscous mixture. Butternut has a very small cavity at the thick end, so also put some stuffing all along it. Drizzle with the remaining olive oil, cover them back up with the foil, and bake for 10 to 15 minutes more until the squash is completely tender.
The water that the squashes were cooked in makes a really flavourful stock -- just put in containers and freeze. If you are using frozen corn kernels, thaw first.