Here is the recipe for the acorn rings from Saturday night...(BTW - great party, great food, great start to Fall - WTG Jill). I modified this a little - I used 1/2 the butter in the second part and brushed it onto the rings (I did not drizzle any on the stuffing). I used the hot curry spice blend from Penzy, I didn't have dried currants so I used dried sour cherries, and I threw on several chopped pecans during the baking process. Also, I probably cut my rings a little thinner than 1 inch. The recipe said to cover with foil - I didn't, but I did line the pans with foil as I'm lazy and wanted an easy clean-up.
6 tablespoons (3/4 stick) butter
1 large onion, chopped
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups)
2/3 cup apple juice
1/2 cup dried currants
8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°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 (mostly on squash). Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.
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