Acorn Squash Stuffed with Curried Venison

Here's my take on a traditional English recipe. In England, you'll usually find it made with marrow, which is similar to zucchini, and lamb. You can use delicata squash instead of acorn squash, and you can use any type of ground meat (e.g. beef, lamb, turkey) instead of venison. If you end up with extra curried meat after stuffing the squash, simply refrigerate to enjoy the next day (reheated) over cooked rice.

Ingredients
1 lb cooked ground venison or other ground meat
1 Tbs vegetable oil
3 medium onions
1 Tbs curry powder
2 Tbs flour
2 apples, peeled, cored & diced
2 cups chicken stock
2 Tbs chutney (I like Mrs. Picky Fanicky's North Carolina Chutney)
Salt & pepper to taste (for a spicier dish, add red pepper to taste)
2 acorn squashes or delicata squashes, halved and deseeded

Add 1 Tbs oil to a large saucepan and fry the onion over medium-high heat until golden. Stir in the curry powder and cook an additional 2 minutes. Add the apples and slowly stir in the chicken stock. Bring to a boil, stirring occasionally, then simmer for 5 minutes. Stir in the chutney, salt & pepper to taste, then cover and simmer for half an hour. While this is cooking, preheat oven to 350F degrees. After the stock mixture has cooked for 30 minutes, uncover and add the cooked ground venison or meat. Stir well to combine and cook for a few minutes, uncovered.

Place the squash halves, cut side up, in a baking pan. Spoon the meat mixture evenly into each half. Carefully wrap each stuffed squash half in aluminum foil. Bake until the squash is tender, about 30 minutes to 1 hour, being careful not to overcook. Serves 4.

Zestfully yours,
Gloria