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.
Steps
Cut acorn squash in half from stem to.
In a heavy , non-reactive skillet , melt the butter over medium heat.
Saut 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.
Saut , 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 .
Ingredients
acorn squash, butter, yellow onion, tart apple, garlic, curry powder, ground lamb, cumin seed, cayenne pepper, salt, heavy whipping cream