posted by Southern 01-07-99 9:01 AM
Curried Stuffed Acorn Squash
3 acorn squash, about 1 pound each
1 cup apple juice
14-1/2 ounces vegetable broth, divided
1/3 cup celery, sliced
1/4 cup chutney
2 tablespoons butter
2 teaspoons curry powder
7 ounces croutons or dried bread crumbs, herb-seasoned
2/3 cup dried fruit, chopped and mixed
Preheat oven to 375 degrees F.
Prepare squash as follows. Cut squash in half and remove seeds.
Mix apple
juice with 1/2 cup broth and pour into baking
pan (13 by 9 inches).
Add squash halves (cut-side down). Bake for 30 minutes.
Meanwhile, mix chutney with
2 tablespoons broth and set aside.
Remove pan from oven.
Turn squash over, pricking the inside of each half with a fork.
Divide chutney evenly among squash. Bake 20 minutes more.
Meanwhile, prepare stuffing as follows.Melt butter over
medium heat in 2-quart saucepan. Add celery and curry, cooking until
tender. Add remaining broth. Remove from heat.
Mix croutons and fruit in a large bowl. Cover with broth, then toss well.
After removing baked squash from oven, spoon
stuffing into squash halves, mounding slightly.Cover pan loosely with foil. Bake until stuffing is hot (about 20 minutes).
Serves 6.