Curried Butternut Squash with Cilantro

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Title: Curried Butternut Squash with Cilantro
Yield: 4 Servings
Categories: Crockpot

Ingredients:

1/4 c Fat-free chicken broth; low
-salt
2 md Butternut squash; peeled and
-cut into one-inch cubes
1 tb Curry powder
1/8 ts Black pepper; freshly ground
4 Fresh cilantro sprigs;
-snipped


Pour the broth into the slow cooker. Toss the squash with the curry and add
it to the slow cooker. Cover and cook on LOW until the squash is tender, 6
to 8 hours. (*see note) Transfer to a serving bowl and spinkle with the
pepper and cilantro.

Cooks notes: Distinctive and intriguing flavor of curry dominates in this
easy side dish. Needs a 3-1/2 to 4-quart cooker. *After 6 to 8 hours of
cooking , the squash is very tender. For firmer squash cook 4 to 5 hours.

>From Carol Heding Munson (c) 1996: "Sensational Accompaniments" chapter in
Smart Crockery Cooking (c) NY: Sterling IBSN 0-8069-6106-6. Kitpath
Collection phannema@wizard.ucr.edu. MC-PER SERVING: 125 cals, 0.5g fat or
3% of calories, 0.6 fiber; 35g carbs. (c) Eat-LF Archives at www.reggie.com
1998Feb

Recipe by: Smart Crockery Cooking, Carol Heding Munson (1996)

Posted to EAT-LF Digest by KitPATh on Feb 09,
1998