Dinner

Curried pumpkin, beef and acorn squash is for Dinner.

Curried pumpkin, beef and acorn squash takes 20 minutes to prepare.

Curried pumpkin, beef and acorn squash takes 240 minutes to cook.

Curried pumpkin, beef and acorn squash makes 6 servings.

The ingredients for Curried pumpkin, beef and acorn squash are:

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

Here is how you make Curried pumpkin, beef and acorn squash:

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: 6Recipe submitted by SparkPeople user BETOON.

The nutritional information for Curried pumpkin, beef and acorn squash is:

• 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