Apple-Filled Acorn Squash Rings with Curry Butter

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Apple-Filled Acorn Squash Rings with Curry Butter might be a recipe you should try. This recipe serves 8 and costs $1.41 per serving. One portion of this dish contains about 4g of protein, 9g of fat, and a total of 311 calories. It is a reasonably priced recipe for fans of Indian food. If you have onion, dried currants, butter, and a few other ingredients on hand, you can make it. Plenty of people really liked this beverage. 132 people were impressed by this recipe. It is brought to you by Epicurious. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an excellent spoonacular score of 81%. Try Apple-filled Acorn Squash Rings With Curry Butter, Cinnamon Honey Butter Roasted Acorn Squash Rings, and Ground Beef & Apple Filled Acorn Squash Halves for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

 

Step by step:

1. Melt 1 tablespoon butter in heavy large skillet over medium heat.

2. Add onion and sauté until tender, about 12 minutes.

3. Add 1 tablespoon curry powder; stir 1 minute.

4. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

5. Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat.

6. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute.

7. Transfer curry butter to bowl.

8. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings.

9. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil.

10. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

Nutrition Information:

covered percent of daily need