Ingredients: 1 large acorn squash (about 1 lb) 4 tablespoons butter 1 medium yellow onion, peeled & diced 1 large tart apple, cored & diced 2 cloves garlic, minced 2 teaspoons good quality curry powder 1 lb ground lamb, beef or turkey 1 teaspoon cumin seed 1/2 teaspoon cayenne pepper 1 teaspoon salt 1/2 cup heavy whipping cream Directions: 1Cut acorn squash in half from stem to tip and scrape out seeds; set aside. 2In a heavy, non-reactive (such as enameled) skillet, melt the butter over medium heat. 3Sauté onion for 2-3 minutes. 4Quick trick: Use one of those handy green peeling/coring/slicing units that attach to the counter with suction. 5You can find these at most stores for around$20—if you don’t have one, I recommend getting one. 6They work really well, and save lots of time! 7Core and slice the apple with the peeling arm wedged out of action. 8Slice the spiral to form small, uniform dice. 9Add the apple, garlic and curry powder to the skillet. 10Sauté, stirring, for about 3 more minutes, or until apple is beginning to soften and curry has become quite fragrant. 11Add lamb and mix thoroughly, breaking up chunks. 12Brown lamb and stir in cumin, cayenne and salt. 13Add cream; allow to boil and reduce until thick. 14Pack as much of the lamb mixture as possible into the hollowed out squash halves. 15Place the squash in a baking dish just large enough to hold them upright. 16Pour 1 inch of boiling water in the dish and cover tightly. 17If baking in the oven, use foil. 18If microwaving, use microwave-safe plastic wrap, ventilated with 2 slits. 19Bake 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. |
