Apple-Filled Delicata Squash with Curry Butter


So many great things to do with delicate-skinned Delicata, the winter squash that is completely edible — including the attractive outer skin.  This recipe is simple and elegant and one of Danielle’s favorites.

6 tablespoons unsalted butter
1 large onion, chopped
1½   tablespoons curry powder
2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups)
1/3  cup apple juice
½  cup dried currants
2 medium delicata squash, cut into 4 one-inch-thick unpeeled rings, seeded

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 5 minutes. Season filling to taste with sea salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350̊F. Melt 5 tablespoons butter in small skillet over medium heat. Add ½ 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 (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates. Serves 8.

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