Curried pumpkin, beef and acorn squash

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 325.3

Total Fat: 21.6 g
Cholesterol: 49.1 mg
Sodium: 283.0 mg
Total Carbs: 19.3 g
Dietary Fiber: 5.2 g
Protein: 17.9 g

View full nutritional breakdown of Curried pumpkin, beef and acorn squash calories by ingredient

Introduction

This is a wonderful autumn supper that I just make in the crock pot and let simmer all day. This is a wonderful autumn supper that I just make in the crock pot and let simmer all day.

Minutes to Prepare: 20

Minutes to Cook: 240

Number of Servings: 6

Ingredients

16 ounces chuck roast cubed and browned

2 cups cooked pumpkin (can used canned)

1 can coconut milk

2 cups acorn squash

I cup diced celery

2 tsp curry powder (or to taste)

2 tsp cinnamon

1 tsp nutmeg

1 TBS onion powder

Directions

This is a crock pot recipe and fun to make on an autumn day. Clean then pierce acorn squash and cook in microwave on high 5-10 minutes. While squash is cooking, brown beef in a skillet sprayed with Pam or other cooking spray. When squash is done, set aside to cool. Spray crock pot and mix together coconut milk, pumpkin and spices. Add browned beef and celery. Stir. Next, cut squash in half, seed, and remove skin. Skin usually peels right away from squash at this point. Then cube squash and add to the food already in crock pot. Cook in crock pot on low for 4 hours or more, depending on how tender you like your meat. Makes 6 3/4 cup servings. We serve ours over steamed rice. It is lovely and fragrant and makes your whole house smell wonderful. Calories are 325 per serving without rice!

Number of Servings: 6

Recipe submitted by SparkPeople user BETOON.