Curry Beef In An Acorn Squash Bowl Recipes

CURRIED BEEF-STUFFED SQUASH

Steps:

• Invert squash in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 35-45 minutes or until almost tender., Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain., Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture. , Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through.

CURRY BEEF IN AN ACORN SQUASH BOWL

Steps:

• Cut squash in half. Scoop out seeds and stringy pulp. Place squash halves on cookie sheet, flesh-side down. Roast for 45-60 minutes at 425, until flesh is very soft. Actual cook time will depend on the squash's size. (I actually roast mine flesh-side up, because I prefer the top a little crusty.).
• Wait until squash only has about 15 minutes bake-time remaining, then saute ground beef with onion. Drain grease if necessary. Sprinkle with salt, curry powder and (optional) cumin, stir well.
• Mound beef mixture into the fully-baked squash bowls and serve. YOU'RE DONE!
• VARIATIONS & IDEAS.
• Add mild red Anaheim chiles (roasted, de-skinned, de-seeded and chopped), to the ground beef & onions.
• Sprinkle grated cheese on top just before serving, broil for about 2 minutes.
• Reserve the seeds, rinse them and place in a small baking dish. Roast for about 15 minutes (in oven along with the squash halves). Toss with 1 tsp oil or butter and a pinch of salt, roast another 2 minutes. Scatter around the squash plate when serving. Or just snack on them!
• Next time, I'm going to try baking the acorn squash whole first, then halving. I think I'll have to bake it just a little more after halving, un-stuffed and flesh side up, because I like a little bit of crustiness on the surface.

ACORN SQUASH SOUP IN A SQUASH BOWL

Steps:

• Preheat the oven to 400 degrees F. Halve the acorn squashes widthwise and scoop out the seeds and any loose fibers. Discard the fibers and reserve the seeds for garnish, if desired. Set aside the bottom halves of the squash as these will be soup bowls. Cut the top halves of acorn squash into large chunks and place on a baking sheet along with the apples and onions. Drizzle 2 tablespoons of the olive oil over the veggies, tossing to coat. Sprinkle with the thyme and some salt and pepper, and then scatter the sage leaves on top. Roast until dark golden brown, about 40 minutes.
• Let the squash cool slightly, and then peel off the skin. Blend the squash chunks with the apples and onions in a blender until smooth, adding broth until desired consistency is reached. Pour into a saucepan and keep warm over low heat until ready to serve. If using the squash seeds as a garnish, turn the oven temperature down to 325 degrees F. Place the squash seeds on a baking sheet, drizzle with the remaining olive oil and sprinkle with salt. Bake until crispy, about 25 minutes.
• Remove and let cool for 10 minutes before using. To make the squash bowls, slice about 1/2 inch from the bottom of each squash half so they will stay upright and not wobble around, spilling hot soup all over your guests. Place the squash in shallow bowls and fill with hot soup. Garnish with a fresh sage leaf and a sprinkling of roasted seeds.

CURRIED ACORN SQUASH SOUP

Steps:

• Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender. , In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly., In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.

CHICKEN CURRY IN ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 450°.
• Cut the squash in half. Rub it with half the oil and the salt and pepper.
• Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
• While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Sauté for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
• Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.

CURRIED ACORN SQUASH BISQUE

Steps:

• Place squash into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
• Combine flour, curry powder, ginger, and brown sugar in a small bowl; mix loosely to combine.
• Melt 1/2 of the butter in a deep pan over medium-high heat. Add onion, celery, carrot, and garlic; saute for 2 minutes. Add 1/2 cup whipping cream, remaining butter, olive oil, vinegar, and bouillon cube. Add flour mixture; cook and slowly stir for 15 seconds, then reduce heat to medium or medium-low. Cover with a lid and cook until veggies are cooked through, about 3 minutes.
• Add cooked squash on top of the veggies, and season generously with salt and pepper; do not stir. Cover and cook until squash is heated through, about 1 minute.
• Fill blender halfway with squash mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until mostly smooth. Pour into a pot. Repeat with remaining squash mixture.
• Reheat soup if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro, and drizzle with cream.

CURRIED ACORN SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
• Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
• While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
• Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
• Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.