Curried Stuffed Acorn Squash

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Servings: 6 Difficulty: Advanced
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Roasted acorn squash halves filled with a savory, spiced stuffing and finished with a sweet chutney glaze.
Curried Stuffed Acorn Squash recipe image
Curried Stuffed Acorn Squash recipe image
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Curried Stuffed Acorn Squash

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 30.0

Description

This Curried Stuffed Acorn Squash is a comforting, aromatic dish that balances the earthy sweetness of roasted squash with warm Indian spices. The squash halves are first baked until tender, then brushed with a tangy chutney and beef broth reduction for a glossy, flavorful finish. The stuffing is a hearty mix of herb-seasoned cubes, dried fruit, and celery, all bound together with rich broth and curry powder. It offers a beautiful contrast of textures, from the soft flesh of the squash to the slightly crisp, savory filling. Perfect for autumn dinners, holiday gatherings, or a cozy weeknight meal, this recipe brings restaurant-quality flavor to your home kitchen with simple, accessible ingredients.

Ingredients

Directions

  1. Preheat your oven to 375 degrees Fahrenheit (191&# 194;°C).
  2. Halve the acorn squash lengthwise and scoop out the seeds and stringy pulp.
  3. In a 13x9-inch baking pan, combine the apple juice and 1/2 cup of the beef broth.
  4. Place the squash halves cut-side down in the liquid in the baking pan.
  5. Bake for 30 minutes, or until the squash is tender when pierced with a fork.
  6. While the squash bakes, stir together the chutney and 2 tablespoons of the remaining beef broth in a small bowl; set aside.
  7. Turn the squash halves cut-side up and prick the flesh lightly with a fork.
  8. Divide the chutney mixture evenly among the squash halves, spreading it over the flesh.
  9. Return the squash to the oven and bake for another 20 minutes.
  10. Meanwhile, melt the butter in a 2-quart saucepan over medium heat.
  11. Add the sliced celery and curry powder, cooking until the celery is tender.
  12. Pour the remaining beef broth into the saucepan and bring to a simmer, then remove from heat.
  13. In a large bowl, combine the herb-seasoned stuffing cubes and chopped dried fruit.
  14. Pour the hot broth mixture over the stuffing and fruit, tossing gently to moisten evenly.
  15. Spoon the stuffing mixture into the squash halves, mounding it slightly on top.
  16. Cover the pan loosely with foil and bake for 20 minutes more, or until the stuffing is heated through.
  17. Serve warm alongside roast lamb or chicken.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 30.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 7.5g3%
Dietary Fiber 2.1g9%
Sugars 1.0g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: acorn squash, curry, stuffed squash, roasted vegetables, chutney, fall recipe, autumn dinner, comfort food, beef broth, dried fruit, herb stuffing, indian spices, side dish, main course, holiday meal, easy baking
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