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Ingredients
Organic Extra virgin olive oil
1 large organic yellow onion, diced
2 cloves fresh organic garlic, finely minced
2 1/2 teaspoons curry powder
Sea salt
2 organic Granny Smith apples or tart apples, peeled, cored, diced
2/3 cup organic apple juice
1 tablespoon organic barley malt
1/2 cup organic dried currants
8, 1-inch thick organic acorn squash rings, unpeeled, seeded
2-3 sprigs fresh organic parsley, finely minced, for garnish
1 recipe curried organic shelled hempseeds
Directions for Curried Organic Shelled Hempseeds:
1 teaspoon curry powder
18 teaspoons hempnut seeds
In dry skillet, roast curry for 3 minutes. Add seeds and roast for another 3 minutes. Cool completely
Directions:
Place about a tablespoon oil, onion and garlic in a heavy skillet and turn the heat to medium. When the onions begin to sizzle, add 2 teaspoons curry powder and a generous pinch salt and saute for 8-10 minutes, until the onions are quite soft. Stir in apples, barley malt, juice and currants, season lightly with salt and saute until all liquid has evaporated, 6-8 minutes.
Preheat oven to 350 degrees. Place 3-4 tablespoons oil and the remaining curry powder in a small skillet and turn heat to medium. Saute for 1-2 minutes, just long enough to flavor the oil. Transfer to a small cup and set aside.
Arrange squash rings in a single layer on a lightly oiled shallow baking pan. Sprinkle lightly with salt and brush with curry flavored oil. Spoon filling into the center of the rings, filling abundantly. Drizzle lightly with curry oil and cover tightly.
Bake until squash is tender when pierced with a skewer, 45-50 minutes. Carefully transfer squash rings, using a spatula, to a serving platter.
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