CURRIED BEEF-STUFFED SQUASH
My husband and I look forward to this dinner. The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a lighter entree and very flavorful. - Edna Lee, Greeley, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Invert squash in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 35-45 minutes or until almost tender., Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain., Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture. , Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 270mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
BEEF AND BUTTERNUT SQUASH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
CURRIED BEEF STEW
My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.
Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges
BEEF, SUMMER SQUASH AND SWEET POTATO CURRY
Mouth-watering beef, summer squash and sweet potato curry ready in just 30 minutes! Hearty beef skillet perfect for dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Cook rice in water as directed on package. Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain.
- Add gingerroot, curry powder, cumin and salt to skillet; cook 1 minute, stirring occasionally. Stir in sweet potato, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until potato is almost tender. Stir in zucchini. Cover; cook 5 to 10 minutes longer or until potato and zucchini are just tender.
- Serve beef mixture over rice. Top each serving with about 1 tablespoon yogurt.
Nutrition Facts : Calories 420, Carbohydrate 58 g, Cholesterol 50 mg, Fiber 4 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 11 g, TransFat 1/2 g
CURRY BEEF IN AN ACORN SQUASH BOWL
I used to think I hated squash.. boy was I wrong! The warm and delicate flavor of the squash blends beautifully with the curry. To me, this is like gourmet comfort food. Easy to make.. the hardest part is the very first step, cutting the squash in half. Plus, this is a good make-ahead recipe because it keeps well warming in the oven for several hours if necessary. To keep warm, set your oven on its lowest setting, place several (already fully-prepared and stuffed) on a cookie sheet, and cover tightly with aluminum foil.
Provided by laurenpie
Categories Vegetable
Time 1h25m
Yield 2 filled bowls, 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut squash in half. Scoop out seeds and stringy pulp. Place squash halves on cookie sheet, flesh-side down. Roast for 45-60 minutes at 425, until flesh is very soft. Actual cook time will depend on the squash's size. (I actually roast mine flesh-side up, because I prefer the top a little crusty.).
- Wait until squash only has about 15 minutes bake-time remaining, then saute ground beef with onion. Drain grease if necessary. Sprinkle with salt, curry powder and (optional) cumin, stir well.
- Mound beef mixture into the fully-baked squash bowls and serve. YOU'RE DONE!
- VARIATIONS & IDEAS.
- Add mild red Anaheim chiles (roasted, de-skinned, de-seeded and chopped), to the ground beef & onions.
- Sprinkle grated cheese on top just before serving, broil for about 2 minutes.
- Reserve the seeds, rinse them and place in a small baking dish. Roast for about 15 minutes (in oven along with the squash halves). Toss with 1 tsp oil or butter and a pinch of salt, roast another 2 minutes. Scatter around the squash plate when serving. Or just snack on them!
- Next time, I'm going to try baking the acorn squash whole first, then halving. I think I'll have to bake it just a little more after halving, un-stuffed and flesh side up, because I like a little bit of crustiness on the surface.
Nutrition Facts : Calories 499.6, Fat 23.1, SaturatedFat 9.3, Cholesterol 147.4, Sodium 1029.8, Carbohydrate 25.6, Fiber 4, Sugar 1.2, Protein 47.5
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- Heat a wok or heavy bottomed skillet over medium-high heat and pour in about half the can of coconut milk. Let it heat up and start to bubble, then add in the curry paste. Stir the curry paste into the milk by breaking it up with the back of a spoon. Once combined, add in the rest of the coconut milk and stir well.
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