This is based on a Vegetarian Times recipe.
2-3 smallish acorn, delicata or sweet dumpling squash
3-4 apples, diced
1 medium onion, diced
1/2 cup applesauce or apple butter
1 tsp curry powder
1 tsp olive oil
1 largish handfuls currants or raisins
salt & pepper to taste
1 bottle ginger ale (I like Reed's)
You can make this recipe in one of two ways. The first is arguably tastier, but it takes more time. The second doesn't quite have the depth of flavor, but it's on the dinner table faster.
Both are delicious.
The first way: Cut the squash into rings. Make the filling. Heap the filling in the center of the rings, pour the ginger ale into the bottom of the pan and bake.
The second way: Split the squash in half. Bake the squash halves in the ginger ale while you're making the filling, the combine and serve immediately.
Prepare your squash.
Heat the olive oil in a large skillet. Cook the apples and onions for 5 minutes, or until the onions are starting to get translucent. Add the curry powder and raisins (and a little water, if necessary) and simmer for another 5 minutes. Stir in the apple sauce or apple butter.
Serve squash with the filling either heaped in the center of the rings, or mounded in the hollow of the halves.
