Curried Squash Puree

[Guest guest]

I improvised this recipe last night to use up the giant squash I got at

the Farmer's Market. It turned out great, but I didn't really keep track

of the amounts of each spice I used. You can season it to your own

liking.

 

BTW, BeefNot is from www.dixiediner.com and is the best tasting ground

beef replacement I have found.

 

* Exported from MasterCook Mac *

 

Curried Squash Puree

 

Recipe By : Susan

Serving Size : 1 Preparation Time :0:00

Categories : Grains Main Dishes

Protein

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large squash -- chopped

1 large onion -- sliced

5 large garlic cloves -- chopped

1 cup BeefNot or other ground beef replacement

1 cup brown rice or other grain

Spices to taste:

curry powder, turmeric, salt & pepper

soy sauce, cayenne pepper

 

Prepare brown rice or other grain according to package directions.

 

Cut squash into large chunks and steam until very soft.

Chop onion and garlic. Spray pan with non-stick spray and saute onions and

garlic until carmelized and very brown.

 

Puree squash, onions and garlic in food processor until smooth. Transfer mxture

to frying pan on medium low heat. Add BeefNot (don't need to rehydrate first),

and spices to taste. Stir until mixture has thickened and serve over rice.

 

 

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Per serving (excluding unknown items): 157 Calories; 1g Fat (6% calories from

fat); 7g Protein; 35g Carbohydrate; 0mg Cholesterol; 15mg Sodium

Food Exchanges: 6 1/2 Vegetable

 

 

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