Curried butternut squash with cilantro
4 Servings
Ingredients
| Quantity | 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 | Fresh cilantro sprigs; snipped | |
Directions
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
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