Recipe by Barbara Steele
This recipe is from Apple Companion, which I found at Amish Acres in the heart of Indiana's Amish country. If you ever have a chance, pick up a copy of this cookbook! I have found most of the recipes to be outstanding, including this one, which I make at least once every fall or winter.
Top Review by Love, Laugh, Eat!
Yummy! Wonderful comfort food for fall! The apples and squash add a sweet balance to the savory curry. The butter and cream make this recipe a bit rich for my taste, so next time I will cut some of it out. Make this for your family on a cold autumn evening and eat buy the warmth of a toasty fire. You will make memories that will last forever!
- 1 large acorn squash (about 1 lb)
- 4 tablespoons butter
- 1 medium yellow onion, peeled & diced
- 1 large tart apple, cored & diced
- 2 cloves garlic, minced
- 2 teaspoons good quality curry powder
- 1 lb ground lamb, beef or 1 lb turkey
- 1 teaspoon cumin seed
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1⁄2 cup heavy whipping cream
Directions See How It's Made
- Cut acorn squash in half from stem to tip and scrape out seeds; set aside.
- In a heavy, non-reactive (such as enameled) skillet, melt the butter over medium heat.
- Sauté onion for 2-3 minutes.
- Quick trick: Use one of those handy green peeling/coring/slicing units that attach to the counter with suction.
- You can find these at most stores for around$20if you dont have one, I recommend getting one.
- They work really well, and save lots of time!
- Core and slice the apple with the peeling arm wedged out of action.
- Slice the spiral to form small, uniform dice.
- Add the apple, garlic and curry powder to the skillet.
- Sauté, stirring, for about 3 more minutes, or until apple is beginning to soften and curry has become quite fragrant.
- Add lamb and mix thoroughly, breaking up chunks.
- Brown lamb and stir in cumin, cayenne and salt.
- Add cream; allow to boil and reduce until thick.
- Pack as much of the lamb mixture as possible into the hollowed out squash halves.
- Place the squash in a baking dish just large enough to hold them upright.
- Pour 1 inch of boiling water in the dish and cover tightly.
- If baking in the oven, use foil.
- If microwaving, use microwave-safe plastic wrap, ventilated with 2 slits.
- Bake in preheated 400 F degree oven for 1 hour, or at 70% power in microwave for about 25 minutes, until the flesh of the squash is tender when pierced with a fork.