Recipe - Curried Stuffed Acorn Squash

3 Acorn squash (about 1 pound
each)
1 cup Apple juice
1 cn (14One half ounces) Swansons
Beef Broth
1/3 cup Sliced celery
One fourth cup Chutney
2 tablespoon Butter or margarine
2 teaspoon Curry powder
1 pack (7 ounces) Pepperidge
Farms Herb Seasoned
Cube Stuffing
2/3 cup Chopped mixed dried fruit

1. Halve squash; remove seeds. In 13 by 9inch baking pan, combine apple
juice and One half cup of the broth. Place squash cutside down in pan. Bake at
375 degrees for 30 minutes.

2. In small bowl, stir together chutney and 2 tablespoons of the broth; set
aside.

3. Turn squash cutside up. With fork, prick inside of squash. Divide
chutney mixture evenly among squash halves. Bake 20 minutes more.

4. Meanwhile, prepare stuffing: In 2quart saucepan over medium heat, in
hot butter, cook celery with curry until tender Add remaining broth. Remove
from heat.

5. In large bowl, combine stuffing and fruit. Pour broth mixture over
stuffing mixture; toss to mix well.

6. Spoon stuffing mixture into squash halves, mounding slightly. Cover
loosely with foil. Bake 20 minutes more or until stuffing is hot. Serve
with roast lamb or chicken.

Makes 6 servings.

Source: Stuffing for all Seasons; Campbell's soup pamphlet Found by Fran
McGee

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini