Curried Stuffed Acorn Squash
Yield
6 servingsPrep
20 minCook
70 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
acorn squash
about 1 pound each |
*
|
| 1 | cup |
apple juice
|
|
| 14-1/2 | ounces |
beef stock
|
|
| ⅓ | cup |
celery
sliced |
|
| ¼ | cup |
chutney
|
* |
| 2 | tablespoons |
butter
|
|
| 2 | teaspoons |
curry powder
|
|
| 7 | ounces |
herb stuffing cubes
|
* |
| ⅔ | cup |
mixed dried fruit
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
acorn squash
about 1 pound each |
*
|
| 237 | ml |
apple juice
|
|
|
beef stock
|
|
||
| 79 | ml |
celery
sliced |
|
| 59 | ml |
chutney
|
* |
| 3E+1 | ml |
butter
|
|
| 1E+1 | ml |
curry powder
|
|
| 202.3 | ml/g |
herb stuffing cubes
|
* |
| 158 | ml |
mixed dried fruit
chopped |
*
|
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.
