Curried Stuffed Acorn Squash Recipe

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Curried Stuffed Acorn Squash Ingredients

3 acorn squash (about 1 pound each)
1 cup apple juice
1 can (14-1/2 ounces) swansons beef brot, h
1/3 cup sliced celery
1/4 cup chutney
2 tbsp butter or margarine
2 tsp curry powder
1 package (7 ounces) pepperidge farms herb se, asoned cube stuffi
2/3 cup chopped mixed dried fruit

A Recipe for
Curried Stuffed Acorn Squash

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This Recipe for Curried Stuffed Acorn Squash is one of thousands in the Recipes-to-go Meal Cookbook.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Curried Stuffed Acorn Squash Recipe
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This is a recipe for Curried Stuffed Acorn Squash from the recipe cookbook of Recipes-to-go (Meal)

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

Curried Stuffed Acorn Squash

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Curried Stuffed Acorn Squash Directions

1. Halve squash; remove seeds. In 13- by 9-inch baking pan, combine
apple juice and 1/2 cup of the broth. Place squash cut-side down in
pan. Bake at 375 degrees for 30 minutes.

2. In small bowl, stir together chutney and 2 tablespoons of the
broth; set aside.

3. Turn squash cut-side up. With fork, prick inside of squash. Divide
chutney mixture evenly among squash halves. Bake 20 minutes more.

4. Meanwhile, prepare stuffing: In 2-quart saucepan over medium heat,
in hot butter, cook celery with curry until tender Add remaining
broth. Remove from heat.

5. In large bowl, combine stuffing and fruit. Pour broth mixture over
stuffing mixture; toss to mix well.

6. Spoon stuffing mixture into squash halves, mounding slightly. Cover
loosely with foil. Bake 20 minutes more or until stuffing is hot.
Serve with roast lamb or chicken.

Makes 6 servings.

Source: Stuffing for all Seasons; Campbell's soup pamphlet Found by
Fran McGee

Serves: 6

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Curried Stuffed Acorn Squash Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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