Curried Stuffed Acorn Squash
Submitted by fruitic
Roasted acorn squash halves glazed with chutney and filled with a curried herb stuffing studded with dried fruit. Baked in apple juice and beef broth for deep, sweet-savory flavor. A stunning fall side dish.
YIELD
6 servingsPREP
20 minCOOK
70 minREADY
90 minWhen fall hits and the acorn squash shows up at every market, this is exactly what you do with it.
The squash halves roast cut-side down in a bath of apple juice and beef broth until tender and caramelized. Then they get flipped, brushed with chutney, and filled with a curried herb stuffing loaded with chopped dried fruit and moistened with that same savory broth.
Back in the oven for one more round, and you’ve got a side dish that looks like a centerpiece. Serve alongside roast lamb or chicken for a meal that screams autumn.
Pro Tips
- Roasting the squash cut-side down first lets it steam in the apple juice and broth, which makes the flesh incredibly tender before the stuffing even goes in.
- Prick the inside of the squash with a fork after flipping. This lets the chutney glaze soak into the flesh instead of just sitting on top.
- Use a mix of dried fruits like apricots, cranberries, and raisins for color and varied sweetness in the stuffing.
- Mound the stuffing generously. It compresses as it bakes, so start tall.
Ingredients
Directions
Halve squash; remove seeds.
In 13- by 9-inch baking pan, combine apple juice and ½ cup of the broth.
Place squash cut-side down in pan.
Bake at 375℉ (190℃) F for 30 minutes.
In small bowl, stir together chutney and 2 tablespoons of the broth; set aside.
Turn squash cut-side up.
With fork, prick inside of squash.
Divide chutney mixture evenly among squash halves.
Bake 20 minutes more.
Meanwhile, prepare stuffing: In 2-quart saucepan over medium heat, in hot butter, cook celery with curry until tender.
Add remaining broth.
Remove from heat.
In large bowl, combine stuffing and fruit.
Pour broth mixture over stuffing mixture; toss to mix well.
Spoon stuffing mixture into squash halves, mounding slightly. Cover loosely with foil.
Bake 20 minutes more or until stuffing is hot.
Serve with roast lamb or chicken.
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