Curried Butternut Squash with Cilantro

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


1/4 c Fat-free chicken broth; low
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;

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 MC-PER SERVING: 125 cals, 0.5g fat or
3% of calories, 0.6 fiber; 35g carbs. (c) Eat-LF Archives at

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

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