Stuffed Squash (Acorn, delicata, any small squash)

2 oblong or round small winter squashes, cut into 1 inch thick slices, seeds removed

6 T. butter

1 large onion, chopped

1 ½ T. curry powder

2 apples, diced

2/3 c. apple juice

½ c. cranberries

Saute onion in butter, add curry and cook for one minute. Add rest of ingredients and sauté until liquid evaporates. Place squash rings in shallow baking pan, fill with saute mixture and bake at 350 for 40 minutes.

  ©Kate Jerome 2019


Acorn squash with apple cranberry filling

Acorn squash with apple cranberry filling