Casserole
Curried Squash

This recipe was inspired by
Anne Eagle of Lancashire, England.

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Yield: two portions

Ingredients:

1 Tbsp.	cooking oil
3/4 c.	Spanish onion
1/2 tsp.	garlic, fresh, chopped
1 tsp.	ginger, fresh, chopped
1/2 lb.	ground beef
1 each	butternut squash
1 c.	whole canned tomatoes, chopped
1 Tbsp.	tomato purée
2 Tbsp.	curry powder (or 1 Tbsp. curry paste)
as needed	salt
as needed	cooked rice
as needed	parsley, fresh, chopped (or cilantro)

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Procedure:
Sauté onion over high heat until soft but not brown. Add the garlic and ginger and cook on medium heat for 2 minutes. Add the ground beef to the onion mixture and continue cooking until the meat is lightly browned. Add the tomatoes, purée and the curry paste, and cook for an additional 2 minutes. Remove from heat, season with salt and hold until the squash is prepared.

Cut the squash in half lengthwise and scoop out the seeds. Mound the meat mixture in the hollow of the squash. Cover the meat with the other half of the squash. Tie the squash together with butchers’ twine or wrap it tightly in aluminum foil. Place the squash on a baking tray or dish and bake for 1 hour at 350°F or until the squash is tender when stuck with a skewer or knife.

Remove the squash from the oven, unwrap and scoop out the meat and cooked squash into a serving bowl. Serve with your favorite rice, garnished with chopped parsley or cilantro.