Curried Apple-Filled Acorn Squash
Our family is hosting an early Thanksgiving this year since some of us are traveling to other areas of the country. This means brothers, sister, parents, girlfriends, fiancees and friends, all with varied dietary restrictions and palates. It’s not easy trying to find something for everyone. Especially those that are vegan and gluten-free.
This recipe is great for vegetarians and vegans alike, and though it originally had about 6 tablespoons of butter, a combination of coconut oil and olive oil makes it easy to omit and creates a simple, delicious gluten-free and vegan dish that can be a side for some or a main dish for one.
- 4 Tbsp olive oil
- 2 Tbsp coconut oil
- 1 large onion, chopped
- 1 Tbsp ginger, minced
- 1 Tbsp garlic, minced
- 1 1/2 Tbsp curry powder
- 2 Granny Smith apples, peeled, cored, diced
- 2/3 cup apple juice
- 1/2 cup dried currants or golden raisins
- 8 1-inch-thick unpeeled acorn squash rings, seeded
- Preheat oven to 350°F.
- Melt 1 tablespoon coconut oil in heavy large skillet over medium-low heat. Add onion and sauté until soft and translucent, about 10 minutes.
- Add garlic and ginger, and sauté until fragrant, about 2-3 minutes, being careful not to let the garlic burn.
- Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes.
- Season filling to taste with salt and pepper.
- Melt 4 tablespoons olive oil and 1 tablespoon coconut oil in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute.
- Transfer curry oil to bowl. Brush 2 large rimmed baking sheets with some curry butter.
- Arrange squash rings in single layer on sheets. Sprinkle with salt and pepper.
- Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling.
- Cover with foil and bake until squash is tender when pierced with skewer, about 30-40 minutes.