CURRIED BEEF-STUFFED SQUASH
My husband and I look forward to this dinner. The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a lighter entree and very flavorful. - Edna Lee, Greeley, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 270mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
CURRY BEEF IN AN ACORN SQUASH BOWL
I used to think I hated squash.. boy was I wrong! The warm and delicate flavor of the squash blends beautifully with the curry. To me, this is like gourmet comfort food. Easy to make.. the hardest part is the very first step, cutting the squash in half. Plus, this is a good make-ahead recipe because it keeps well warming in the oven for several hours if necessary. To keep warm, set your oven on its lowest setting, place several (already fully-prepared and stuffed) on a cookie sheet, and cover tightly with aluminum foil.
Provided by laurenpie
Categories Vegetable
Time 1h25m
Yield 2 filled bowls, 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 499.6, Fat 23.1, SaturatedFat 9.3, Cholesterol 147.4, Sodium 1029.8, Carbohydrate 25.6, Fiber 4, Sugar 1.2, Protein 47.5
ACORN SQUASH SOUP IN A SQUASH BOWL
Provided by Food Network
Time 1h40m
Yield 6 servings
Number Of Ingredients 8
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.
CURRY BEEF
I was having a major craving for curry chicken but all I had in the freezer was beef so I made the best of it -- surprisingly, my husband ACTUALLY liked it... go figure :)
Provided by h_metts
Categories Curries
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the curry powder, turmeric and salt in a small dish.
- Place the cubed beef in a large bowl and cover with ½ - 2/3 of the seasoning mix and set aside.
- Cook onions, ginger and jalapenos in a Dutch oven until onions are brown and soft.
- Add the two cans of drained diced tomatoes and the remainder of the seasoning blend, allow to come to a slow boil.
- Add the meat to the tomato and onion blend and allow to cook for 10 minutes at medium heat until all ingredients are well blended.
- Pour the can of coconut milk into the meat mixture. Blend together until a uniform mixture has been created.
- Turn the stove to simmer an allow to simmer for an hour to and hour and a half. Towards the end of cooking taste the gravy to see if more salt is needed.
- Serve over rice.
Nutrition Facts : Calories 1246, Fat 126.7, SaturatedFat 57.8, Cholesterol 149.8, Sodium 446.1, Carbohydrate 13.9, Fiber 3.5, Sugar 5.9, Protein 15.9
CURRIED ACORN SQUASH BISQUE
My own delicious variation of a curried squash-based soup using the acorn variety. With careful thought and care, I've created a smooth and invigorating soup that would provide a perfect dinner starter to any party or social gathering. Certainly a multi-purpose dish that would work well anywhere. Perfect in your favorite mug for chilly rainy days. When with friends, I like to serve it with baked honey ham and salad (just an idea). You'll have everyone asking you where you learned to cook so well, I promise!
Provided by leafyHendrix
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 50m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 29.8 g, Cholesterol 47.6 mg, Fat 20.2 g, Fiber 4.5 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 298.2 mg, Sugar 6.2 g
CURRIED STUFFED ACORN SQUASH
Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.
Provided by JennyB
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Wrap each squash half with plastic wrap.
- Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
- Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
- Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
- Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 63.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 8.7 g, Protein 10.1 g, SaturatedFat 4 g, Sodium 500.7 mg, Sugar 9.7 g
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