Acorn squash is mildly flavored, so it’s great in combination with other foods. Don’t be bashful with the spices in this dish. Use them freely! This is a feast even the pickiest of eaters will enjoy. Both of our sold-out classes loved this dish.
Stuffed Acorn Squash
Adapted from Fresh from Central Market Cookbook, page 91
Makes 4 generous servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
2 acorn squash, quartered and seeded
1 lb. ground beef
1 small to medium onion, chopped
4 tsp. curry powder
½ tsp. cardamom
½ tsp. ground ginger
scant ½ tsp. black pepper
2 cups chopped unpeeled apples
½ lb. sharp cheddar cheese, cubed
6 Tbsp. marmalade, or apricot preserves
1-1¼ tsp. salt
3 cups apples, peeled and sliced thin
2 Tbsp. butter
scant ½ tsp. cinnamon
scant ½ tsp. nutmeg
1. Place squash in lightly greased baking dish, cut-side down. Bake at 400˚ for 35-40 minutes, or until tender.
2. Meanwhile, brown beef and onions in skillet. Drain off drippings.
3. Mix together curry powder, cardamom, ginger, and black pepper.
4. Stir chopped apples and seasonings into beef. Cook until apples are just tender.
5. Stir in cheese, preserves, and salt, stirring occasionally until cheese is melted.
6. In a separate skillet, sauté apple slices in butter until just tender. Season lightly with cinnamon and nutmeg.
7. Remove squash from oven. Place a quarter on each serving plate. Top with meat mixture. Top with sautéed apples.