Apple-Filled Squash Rings with Curry Butter (sweet and spicy)

[Guest guest]

Apple-Filled Squash Rings with Curry Butter

 

2 medium acorn squash, 1 pound each

1/4 cup butter or margarine

1 tablespoon honey or maple syrup

 

Apple Filling:

2 Granny Smith apples, cored

1 onion, chopped

1 tablespoon butter or margarine

1 tablespoon curry powder

2/3 cup apple juice

1/2 cup raisins

salt and ground black pepper

 

Chop apples and onion for filling. Melt 1 tablespoon butter in a large skilet

over Medium-High heat; sauté onion 5 minutes or until tender. Stir in curry

powder and cook 1 more minute. Add apples, apple juice, and raisins; stir and

cook 5 minutes or until liquid evaporates. Season to taste with salt and pepper.

(Filling can be made 1 day ahead; cover and refrigerate.)

Heat oven to 350 degrees. Spray a large baking sheet with nonstick cooking

spray.

Wash squash; trim and discard ends. Cut each squash crosswise to make 4 rings,

3/4- to 1-inch thick; discard pulp and seeds from centers. place rings on baking

sheet in a single layer.

Melt 1/4 cup butter in a small skillet over Medium heat; stir in honey to blend.

Remove from heat; brush or spoon over tops of squash rings. Season with salt and

pepper.

Spoon apple stuffing into center of each ring, divided evenly. Drizzle any

remaining honey butter over filling.

Bake 30 to 40 minutes or until squash is tender when pierced with a fork. Serve

hot. Serves 4.