Beef Curry - Acorn Stuffed Squash

Depth of spice, warmth and zest, this Beef Curry Acorn Squash is delicious. Beef curry and squash pair nicely with cilantro lime jasmine rice.

Stuffed Acorn Squash with Beef Curry

There is something beautiful about stuffed acorn squash. It is festive and inviting to eat all in one. This Beef Curry Stuffed Acorn Squash won’t disappoint. The squash is warm and soft with buttery garlic and the curry is zesty with a depth of flavor. Fresh ginger gives the curry the zest. While curry and turmeric provide warmth and earthiness. Coconut milk finishes the dish, adding a little sweetness. The curry, jasmine rice and roasted squash pair nicely together. Finish the dish with fresh cilantro, this is a winner!

Fun Autumn Harvest Recipe - Beef Curry - Acorn Stuffed Squash

Fun Dinner of Roasted Acorn Squashed Stuff with Red Curry Beef

Equipment

• Saucepan

• Baking Sheet

• Parchment paper

• Tin Foil

Tips or Tricks

• I like to cut the ends, a very thin layer off the bottom of the squash to allow it to sit up right. This also assists in a quicker roast time.

Length of Time

• Prep Time - 15 minutes

• Cook time - 90 minutes

Servings

• Serving Size: 1/2 acorn squash

• Servings: 4

Ingredients

• 2 acorn squash – seeded, cut in half, and end trimmed off

• 4 tablespoons butter

• 1 garlic clove halved

• Juice of one lime

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

Curry

• 2 tablespoons olive oil

• 1 large yellow onion diced

• 1 teaspoon garlic minced

• 1 teaspoon fresh ginger grated (or ginger paste)

• 3 teaspoons red curry paste

• 13.5 ounces (1 can) coconut milk

• 1 ½ teaspoons curry powder

• 1 ½ teaspoons turmeric powder

• 1 ½ lime zest and juice

Toppings

• 1 cup jasmine rice cooked to preference

• 2 tablespoons cilantros (1/2 mixed in with rice, remainder for garnish)

• 1 avocado sliced – garnish and optional

Directions

Roast Acorn Squash

1. Preheat oven to 350° F

2. Poke the acorn squash flesh with a fork

3. Cut a garlic in half, and rub on the acorn squash flesh(optional)

4. Lather the acorn squash flesh with the softened butter

5. Season with salt and pepper

6. Drizzle with lime juice

7. Cover each half with tin foil. Roast 30 minutes

8. Pull out, uncover and roast another 30 minutes 

Curry Filling

1. Heat saucepan, add oil

2. Add onions and ½ teaspoon salt and pepper. Cook until translucent

3. Add garlic

4. Once garlic is fragrant add beef. Season beef with ¾ teaspoon salt and pepper. Brown beef.

5. Add red curry paste, coconut milk, curry powder, turmeric powder, l ½ lime and zest.

6. Heat through

Assembly

1. Add ¼ of the rice and meat to each acorn squash, and place back in the oven for another 30 minutes.

2. Garnish with cilantro, avocado, lime juice and zest

3. Serve

Notes

• My husband and I like to use microwave bags of rice to save time and hassle. We will sometimes add both cilantro and lime to the rice for an extra depth of flavor throughout the whole dish.