iCogitate

At Thanksgiving dinner I threw down a challenge for those family members with blog pages to update them if they had not written a current blog. I remember when many of us aquired blog pages on parmeter.net, and the regular writings were always of interest, no matter how mundane. It was a great way to get updated on family in between the major functions when we finally see each other. To my surprise, at least two of you have responded, which is great to see. So, after 16 months of non-bloggyness, I am finally writing again. It’s good to be back. I hope to read your blogs as well.

Anne requested on her blog, which she has so beautifully update, that I print the recipie for the Curried Acorn Squash dish that I made for Thanksgiving dinner. This seems to be a dish that most people respond favorably to. It has a mild curry taste, without the hot spicyness that some associate with curry, yet enough flavor and richness (from butter) to be satisfying. I got this recipie off the epicurious.com website, as I do most of my recipies. So, here it is:
Apple-Filled Acorn Squash rings with Curry Butter
Ingredients:
6 tablespoons butter
1 large onion,chopped
1-1/2 tablespoons curry butter
2 Granny Smith apples, peeled, cored, diced
2/3 cup appple juice
1/2 cup dried currants
8- 1 inch thick unpeeled acorn squash rings (from 2 medium seeded acorn squash)
Preparation:
Melt 1 tablespoon butter in heavy skillet over medium heat. Add onion and saute’ until tender, about 12 minutes. Add 1 tablespoon curry powder, stir 1 minute. Add apples, apple juice, and currants. Saute’ until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper.
Preheat oven to 350 degrees F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder;stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling. Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using a spatula, transfer squash rings with filling to plates.
Cook’s notes: I alter the above recipie with some of the following: 5 spice (about 1/2 teaspoon), pumkin spice (a couple pinches), pears instead of or mixed with apples, apple cider instead of apple juice, dried cranberries instead of currents. I also place the curry butter in a shallow bowl and drench the rings like you would french toast. I always end up using more butter and curry. Bon Apetit’!