*  Exported from  MasterCook  *
 
                        CURRIED STUFFED ACORN SQUASH
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Acorn squash (about 1 pound
                         -each)
    1       c            Apple juice
    1       cn           (14-1/2 ounces) Swansons
                         - Beef Broth
      1/3   c            Sliced celery
      1/4   c            Chutney
    2       tb           Butter or margarine
    2       ts           Curry powder
    1       pk           (7 ounces) Pepperidge
                         -Farms Herb Seasoned
                         -Cube Stuffing
      2/3   c            Chopped mixed dried fruit
 
   1. Halve squash; remove seeds. In 13- by 9-inch baking pan, combine apple
   juice and 1/2 cup of the broth. Place squash cut-side down in pan. Bake at
   375 degrees for 30 minutes.
   
   2. In small bowl, stir together chutney and 2 tablespoons of the broth; set
   aside.
   
   3. Turn squash cut-side up. With fork, prick inside of squash. Divide
   chutney mixture evenly among squash halves. Bake 20 minutes more.
   
   4. Meanwhile, prepare stuffing: In 2-quart saucepan over medium heat, in
   hot butter, cook celery with curry until tender Add remaining broth. Remove
   from heat.
   
   5. In large bowl, combine stuffing and fruit. Pour broth mixture over
   stuffing mixture; toss to mix well.
   
   6. Spoon stuffing mixture into squash halves, mounding slightly. Cover
   loosely with foil. Bake 20 minutes more or until stuffing is hot. Serve
   with roast lamb or chicken.
   
   Makes 6 servings.
   
   Source: Stuffing for all Seasons; Campbell’s soup pamphlet Found by Fran
   McGee
  
 
 
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