Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe.
- 2 tsp. unsalted butter
- 1 medium-size onion, chopped (about 1 1/2 cups)
- 1 Tbs. curry powder
- 2 medium-size apples, peeled, cored and diced (about 2 cups)
- 1/2 cup apple cider
- 1/3 cup currants or golden raisins
- 2 medium-size acorn squash, seeded, each sliced into 6 1-inch-thick rings
- Preheat oven to 350F. Coat 2 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 currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper.
- Arrange squash in single layer on prepared baking sheets. Season with salt and pepper. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.
- Serving Size: Serves 6
- Calories: 142
- Carbohydrate Content: 33 g
- Cholesterol Content: 3 mg
- Fat Content: 1 g
- Fiber Content: 4 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 106 mg
- Sugar Content: 17 g