Acorn Squash Stuffed With Lamb & Curry

Barbara Steele's Note:

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.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

• 1 large acorn squash (about 1 lb)
• 4 tablespoons butter
• 1 medium yellow onion , peeled & diced
• 1 large tart apple , cored & diced
• 2 garlic cloves , minced
• 2 teaspoons good quality curry powder
• 1 lb ground lamb (I've also used beef or turkey)
• 1 teaspoon cumin seed
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• ½ cup heavy whipping cream

Directions:

1. Cut acorn squash in half from stem to tip and scrape out seeds; set aside.
2. In a heavy, non-reactive (such as enameled) skillet, melt the butter over medium heat. Sauté onion for 2-3 minutes.
3. 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 $20—if you don’t have one, I recommend getting one. They work really well, and save lots of time!
4. Core and slice the apple with the peeling arm wedged out of action. Slice the spiral to form small, uniform dice.
5. 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.
6. Add lamb and mix thoroughly, breaking up chunks. Brown lamb and stir in cumin, cayenne and salt.
7. Add cream; allow to boil and reduce until thick.
8. 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.
9. 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.
10. 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.

Reviews

[Aimee88]

I really enjoyed this recipe. Thank you. The flavours were good. I was surprised to see curry powder in an Amish recipe, but I will make it again.

[Chef MB]

My family really enjoyed the flavor of this dish. I used two smaller squash instead of one large one, and had more than enough filling. Instead of 4 T of butter, I used maybe 1 T of olive oil. I think it might be good with the addition of some peas to the filling. Can't wait to make it again!

[CeeCee526]

Very tasty meal. I did make this 4 servings instead of two by getting 2 small squash instead of one. There was plenty of filling for 4. I will be making again.