By admin | November 18, 2011

Photo: elana's pantry

By: Michele Wolfson

Looking for an interesting way to serve your stuffing this year for Thanksgiving? Well look no further! Instead of just serving the stuffing alone as a side dish, why not bring into the mix one of Fall’s best ingredients- squash! Included is a recipe for curried apple stuffing which is then baked and served in acorn squash rings. Your guests will not only enjoy the added squash to this traditional Thanksgiving dish but the presentation will also add to your table’s beautiful layout.

When creating this recipe, be sure to use apples deemed “good for baking.” This simple way to serve stuffing is a perfect combination of seasonal ingredients for this time of year.

For more Thanksgiving tips and recipes, click here. 

Acorn Squash with Curried Apple Stuffing Recipe

Adapted from Vegetarian Times Magazine

Serves 6

Ingredients:
2 tsp. unsalted butter
Non-stick cooking spray
2 whole wheat baguettes, cubed (about 1 inch)
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

Method:

  1. Preheat oven to 350F.
  2. Coat 3 baking sheets with nonstick cooking spray. Put the bread cubes in one of the baking sheets and bake them in the oven for 7 minutes.
  3. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often.
  4. Add curry powder, and cook 1 minute.
  5. Stir in apples, bread cubes, cider and currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper.
  6. Arrange squash in single layer on the 2 prepared baking sheets. Season with salt and pepper.
  7. Scoop apple stuffing into center of rings, mounding slightly. Cover with foil.
  8. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.

Photo: elana’s pantry

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