Squash Rings with Apple Curry Butter

Curry powder gives our local squash an East Indian flair.  This is delicious with poultry, pork or beef.

Baking Time: 45 to 50 minutes

Preparation Time:

Cooking Time:

Servings: 4 to 6

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  • 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.

Nutritional information

1 Serving (when recipe serves 6):

  • PROTEIN: 2 grams
  • FAT: 7 grams
  • CARBOHYDRATES: 24 grams
  • CALORIES: 160