2 Granny Smith Apples, peeled and cut into ¾ inch dices
2 Tablespoons Madras Curry Powder
1 Teasspoon Sumatra Ground Cinnamon
4 Cups no-salt Chicken Stock
1 Tablespoon Sherry Vinegar
2 Teaspoons Lemon Juice
2 Tablespoons Pomegranate Molasses
Directions:
Trim the ends from the squash and cut in half lengthwise. Scrape out and discard the pulp and seeds and chop the squash into bite-size chunks. You’ll have about 12 cups. And, yes, you leave the skin on.
Melt the lard in a 4-quart Dutch oven over medium-high heat.
Layer the vegetables and salt in the pot in the following order: onion first, then celery, then 1 tablespoon of the salt, then the squash, and finally the apple.
Let the mixture cook until the vegetables on the bottom start to brown, about 5 minutes. Then vigorously stir with a wooden spoon, scraping up all the browned bits and stirring them into the mixture.
Let cook undisturbed for another 5 minutes, then scrape up the brown bits and stir them into the mixture.
Continue cooking and scraping up the brown bits every 5 minutes until the squash is tender, about 15 minutes total.
Stir in the curry and cinnamon to coat the vegetables.
Add 4 cups of the stock and bring the mixture to a boil. Cut the heat down so that the liquid simmers and let simmer for 20 minutes, stirring now and then.
Stir in the vinegar, lemon juice, the remaining 1 tablespoon salt, and the remaining 1 ½ cups cider; simmer for another 10 minutes.
Serve in warm bowls and drizzle with pomegranate molasses.
