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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
acorn squash	1			-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
yellow onion	1		peeled diced	-	-	-	-
tart apple	1		cored diced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
lamb	1	lb	ground used	1211.112	0.0	76.5677	97.9322
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
salt	1	teaspoon		-	-	-	-
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.