I know what you’re thinking...curry on Thanksgiving? While not exactly traditional, neither is stuffed squash in place of turkey. Just sayin.’ The curry s-o-o-o-o enhances the sweetness of the apples and squash that you’ll wish you’d broken tradition sooner.
Makes 8 servings
extra virgin olive oil
1 large yellow onion, diced
2 cloves fresh garlic, finely minced
2 ½ teaspoons curry powder
2 Granny Smith apples, peeled, cored, diced
2/3 cup apple juice
1 tablespoon barley malt or brown rice syrup
½ cup dried currants
8, 1-inch-thick acorn squash rings, unpeeled, seeded
2-3 sprigs fresh flatleaf parsley, finely minced, for garnish
1 recipe curried shelled hempseeds
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 sauté for 8-10 minutes, until the onions are quite soft. Stir in apples, barley malt, juice and currants, season lightly with salt and sauté 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. Sauté 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.