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Acorn Squash Rings, Curried (D/P, TNT)
Source: "Divine Kosher Cuisine," by Barbara Wasser and Risé Routenberg
Serves: 8

1 large onion, chopped
1-1/2 tablespoons curry powder, divided
2 large Granny Smith apples, peeled and diced
2/3 cup apple juice
1/2 cup dried currants
6 tbsp. butter or margarine, divided
Salt, to taste
Pepper, to taste
2 acorn squash, cut into 1" rings and seeded

Preheat oven to 350°F. Grease cookie sheets.

Heat 1 tablespoon butter or margarine in large skillet and sauté onions until soft.

Stir in 1 tablespoon curry powder, apples, juice, and currants. Simmer until liquid evaporates. Season with salt and pepper.

To make curry glaze, melt remaining butter or margarine in saucepan, add remaining curry powder and stir until fragrant.

Arrange squash rings in single layer on sheets. Sprinkle with salt and pepper.

Place scoop of filling into center of each squash ring. Drizzle with curry glaze. Cover with foil and bake until tender, about 45 minutes. Transfer with spatula to serve.

Lower-Salt Tip:
Add fresh aromatic herbs near the end of cooking to enhance the taste of your lower-salt recipes.

Posted by Barbara Wasser

Nutritional Info Per Serving: N/A