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1
Cut acorn squash in half from stem to tip and scrape out seeds; set aside.
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2
In a heavy, non-reactive (such as enameled) skillet, melt the butter over medium heat.
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3
Saute onion for 2-3 minutes.
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4
Quick trick: Use one of those handy green peeling/coring/slicing units that attach to the counter with suction.
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5
You can find these at most stores for around$20-if you don't have one, I recommend getting one.
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6
They work really well, and save lots of time!
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7
Core and slice the apple with the peeling arm wedged out of action.
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8
Slice the spiral to form small, uniform dice.
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9
Add the apple, garlic and curry powder to the skillet.
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10
Saute, stirring, for about 3 more minutes, or until apple is beginning to soften and curry has become quite fragrant.
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11
Add lamb and mix thoroughly, breaking up chunks.
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12
Brown lamb and stir in cumin, cayenne and salt.
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13
Add cream; allow to boil and reduce until thick.
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14
Pack as much of the lamb mixture as possible into the hollowed out squash halves.
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15
Place the squash in a baking dish just large enough to hold them upright.
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16
Pour 1 inch of boiling water in the dish and cover tightly.
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17
If baking in the oven, use foil.
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18
If microwaving, use microwave-safe plastic wrap, ventilated with 2 slits.
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19
Bake in preheated 400 F degree oven for 1 hour, or at 70% power in microwave for about 25 minutes, until the flesh of the squash is tender when pierced with a fork.
