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Apple-Filled Acorn Squash with Curried Hemp Seeds

Mild in flavor, acorn sqaush is more beautiful than it is delicious (in my view). But it can't be beat as Mother Nature's perfect serving bowl! In this recipe thick squash rings are stuffed with a sweet and savory filling to create the perfect cold weather vegan side dish for that special supper. 


Extra virgin olive oil
1 large yellow onion, diced
2 cloves fresh garlic, finely minced
2 1/2 teaspoons curry powder
Sea salt
2 Granny Smith apples, peeled, cored, diced
2/3 cup apple juice
1 tablespoon barley malt
1/2 cup dried currants
8, 1-inch thick acorn squash rings, unpeeled, seeded
2-3 sprigs fresh parsley, finely minced, for garnish
1 recipe curried Living Harvest shelled hemp seeds 

Place about a tablespoon oil, onion and garlic in a heavy skillet and turn the heat to medium. When the onions begin to sizzle, add 2 teaspoons curry powder and a generous pinch salt and saute for 8-10 minutes, until the onions are quite soft. Stir in apples, barley malt, juice and currants, season lightly with salt and saute until all liquid has evaporated, 6-8 minutes. 

Preheat oven to 350 degrees. Place 3-4 tablespoons oil and the remaining curry powder in a small skillet and turn heat to medium. Saute for 1-2 minutes, just long enough to flavor the oil. Transfer to a small cup and set aside.

Arrange squash rings in a single layer on a lightly oiled shallow baking pan. Sprinkle lightly with salt and brush with curry flavored oil. Spoon filling into the center of the rings, filling abundantly. Drizzle lightly with curry oil and cover tightly. 

Bake until squash is tender when pierced with a skewer, 45-50 minutes. Carefully transfer squash rings, using a spatula, to a serving platter. 


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