Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Fat-free chicken broth; low salt |
2 mediums | Butternut squash; peeled and cut into one-inch cubes |
1 tablespoon | Curry powder |
⅛ teaspoon | Black pepper; freshly ground |
4 \N | 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 3-½ 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@.... MC-PER SERVING: 125 cals, 0.5g fat or 3% of calories, ⅗ 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 <phannema@...> on Feb 09, 1998