| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cornish | Vegetables | 6 | Servings |
INGREDIENTS
| 1 | Acorn squash | |
| 1 | T | Butter |
| 1/4 | t | Curry powder |
| 1/4 | t | Salt |
| 1 | T | Apple juice |
INSTRUCTIONS
With sharp knife, cut squash in half lengthwise; scoop out seeds and fibres. Place flat side down; cut crosswise into 1/2-inch thick crescents. Arrange in single layer in 1x9-inch baking dish. In small saucepan, melt together butter, curry powder and salt over medium heat until bubbling; brush over squash. Cover and bake in 375F 190C oven for about 20 minutes or just until tender. [Squash can be prepared to this point, covered and set aside for up to 8 hours.] Sprinkle squash crescents with apple juice, turning to coat. Bake, uncovered for about 5 minutes or until tender and glazed. Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote 6 servings for $2.44 CDN[Nov 95] Per Serving: about 100 calories, 2 g protein, 2 g fat, 21 g carbohydrate Good source of fibre. Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Kate Gammal [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 5.1mg
Sodium: 97.2mg
Potassium: 5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g