Acorn Squash Stuffed With Lamb & Curry
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 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
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1⁄2 cup heavy whipping cream
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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RECIPE SUBMITTED BY
Barbara Steele
Asheville, NC
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.