Acorn Squash Stuffed with Curried Meat

"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."
 
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photo by Love6381 photo by Love6381
photo by Love6381
Ready In:
45mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • 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$20—if you don’t 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.

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Reviews

  1. Love6381
    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!
     
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RECIPE SUBMITTED BY

I live in the beautiful mountains of North Carolina, and love it. Having been a writer, editor and graphic designer for years, I am now pursuing my great love - helping people write their life stories - as a personal historian. My family's heritage is Dutch (parents, siblings and myself born and raised in the Grand Rapids/ Holland/ Zeeland areas of Michigan), so I am always looking for recipes, as well as other ideas, related to the Netherlands.
 
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