Acorn Squash Stuffed with Curried Meat

Recipe by Barbara Steele
READY IN: 45mins




  • 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.