| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Plus 1 teaspoon curry powder |
| 4 |
lb |
Butternut squash; peeled and cut into |
|
|
; 1-inch pieces |
|
|
; (about 8 cups) |
| 2 |
tb |
Minced fresh coriander |
INSTRUCTIONS
In a small saucepan heat the butter with the oil, the curry powder, and
salt and pepper to taste over moderately low heat, stirring, until it is
melted and in a roasting pan just large enough to hold the squash in one
layer toss the squash with the curry mixture until it is coated well. Roast
the squash in the middle of a preheated 375F. oven, shaking the pan
occasionally, for 25 minutes, or until it is tender. Season the squash with
salt and pepper, add the coriander, and toss the mixture gently.
Serves 6.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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