| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cornish |
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Acorn squash |
| 1 |
tb |
Butter |
| 1/4 |
ts |
Curry powder |
| 1/4 |
ts |
Salt |
| 1 |
tb |
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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