Tonight when I got home Will had two acorn squash cut in half and roasting in the oven. There was some ground meat defrosted and it was time to get creative! With Will chopping and fetching, we created another fabulous dinner.
Stuffed Acorn Squash
3/4 lb ground beef (or venison)
1/4 lb ground pork
3 shallots, chopped
2 garlic cloves, minced
1 Tbsp Roghan Josh Indian spice (or whatever curry you love!)
1/2 tsp cinnamon
2 cups tomato sauce
1 cup apple sauce
1/2 cup raisins
1 tsp salt
Place the squash halves cut side down in about an inch of water. Roast at 350 F for about 1/2 hour, until just barely soft.
Meanwhile, saute the meat in a large skillet until browned. Add onion, then garlic, then the spices. Saute until fragrant. Add tomato and apple sauce, raisins and salt. Let simmer until squash is ready.
Remove squash from oven. Flip them over & stuff the squash with the meat mixture. Return to oven for about 1/2 hour. Meanwhile, steam some rice. Get a jar of your favourite sweet pickles out of the pantry and pour a couple glasses of wine.
This was so delicious, I wished I had asked some friends over to share it with us.
Serves four hungry people.