Acorn Squash Stuffed with Curried Meat

Name: Acorn Squash Stuffed with Curried Meat
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 1 large acorn squash; 4 tbsp butter; 1 medium yellow onion; 1 large tart apple; 2 clove garlic; 2 tsp good quality curry powder; 1 lb ground lamb; 1 tsp cumin seed; 0.5 tsp cayenne pepper; 1 tsp salt; 0.5 cup heavy whipping cream

A Pakistani dish of lamb, acorn squash and tart apple, seasoned with curry powder and cumin and baked in the oven.

45 min · Serves 2 · Medium

Method

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Time: Prep 20 min · Cook 25 min · 45 min total
Difficulty: medium

1
Cut acorn squash in half from stem to tip and scrape out seeds; set aside. In a heavy, non-reactive (such as enameled) skillet, melt the butter over medium heat.
2
Sauté onion for 2-3 minutes. Quick trick: Use one of those handy green peeling/coring/slicing units that attach to the counter with suction.
3 min
3
They work really well, and save lots of time! Core and slice the apple with the peeling arm wedged out of action.
4
Slice the spiral to form small, uniform dice. Add the apple, garlic and curry powder to the skillet.
5
Sauté, stirring, for about 3 more minutes, or until apple is beginning to soften and curry has become quite fragrant.
6
Add lamb and mix thoroughly, breaking up chunks. Brown lamb and stir in cumin, cayenne and salt.
7
Add cream; allow to boil and reduce until thick. Pack as much of the lamb mixture as possible into the hollowed out squash halves.
8
Place the squash in a baking dish just large enough to hold them upright. Pour 1 inch of boiling water in the dish and cover tightly.
9
If baking in the oven, use foil. If microwaving, use microwave-safe plastic wrap, ventilated with 2 slits.
10
Bake 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.