Curry powder gives our local squash an East Indian flair. This is delicious with poultry, pork or beef.
Baking Time: 45 to 50 minutes
Servings: 4 to 6
- 1/4 cup (50 mL) butter
- 1 Ontario Onion, chopped
- 2-1/2 tsp (12 mL) curry powder
- 1 Ontario Apple, peeled, cored and diced
- 1/3 cup (75 mL) apple juice
- 1/4 cup (50 mL) currants
- 1/4 tsp (1 mL) each salt and pepper
- 1 medium Ontario Acorn Squash (about 2 lb/1kg)
- Chopped fresh coriander (optional)
In large skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion for about 5 minutes or until lightly browned. Add 1-1/2 tsp (7 mL) of the curry powder; cook for 30 seconds. Add apple, apple juice, currants, salt and pepper; cook until liquid evaporates, about 5 minutes.
Trim ends of squash and cut into 4 thick slices or rings; remove seeds. Set aside.
In small skillet, melt remaining butter over medium heat; stir in remaining 1 tsp (5 mL) curry powder and stir until fragrant. Brush some over 13- x 9-inch (3 L) baking dish. Arrange squash rings in single layer. Spoon apple filling into centre of rings; drizzle with remaining curry butter (mostly on squash). Cover with foil and bake in 350°F (180°C) oven until squash is tender, 45 to 50 minutes. Remove from pan using lifter. Serve sprinkled with coriander, if desired.
1 Serving (when recipe serves 6):
- PROTEIN: 2 grams
- FAT: 7 grams
- CARBOHYDRATES: 24 grams
- CALORIES: 160
- SOURCE OF FIBRE