Friday, November 27, 2009

Recipe: Acorn Squash with Curried Apple Compote


This has been a favorite Vegetarian Times gem for a few years now. It is very easy and cheap but looks fancy and complicated. I've made it a day in advance by preparing the filling and slicing the squash and then just assembling and baking before the meal and it worked just as well. It is great with a green vegetable and a field greens salad and some rice pilaf.

Acorn Squash with Curried Apple Compote
Serves 6

2 Tbsp butter
1 medium onion, chopped (about 1 1/2 cups)
1 Tbsp curry powder
2 medium apples, peeled cored and diced (about 2 cups)
1/2 cup apple cider
1/3 cup golden raisins
2 medium acorn squash, seeded, each sliced into 1 inch rings

Preheat oven to 350. Coat baking sheets with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often. Add curry powder and cook 1 minute. Stir in apples, cider and raisins, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper. Arrange squash in single layer on baking sheet. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender.

1 comment:

Marian said...

I actually got to eat this. YUM YUM