Apple-Filled Acorn Squash with Curried Hemp Seeds - Series 7
I know what you're thinking...curry on Thanksgiving? While not exactly traditional,
neither is stuffed squash in place of turkey. And the curry s-o-o-o-o enhances the
sweetness of the apples and squash that you'll wish you'd broken tradition sooner.

What You'll Need
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 hempseeds

Instructions
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 350º. 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. Garnish with parsley and curried
hempseeds and serve hot. Makes 8 servings.