Guest guest Posted September 20, 2001 Report Share Posted September 20, 2001 Curried Butternut Squash with Cilantro Adapted from Smart Crockery Cooking The distinctive and intriguing flavor of curry dominates in this fast-to fix side dish. 3 1/2- to 4-quart cooker Makes 4 servings 1/4 cup vegetarian chicken-flavored broth 2 medium butternut squash, peeled and cut into 1-inch cubes 1 tablespoon curry powder 1/8 teaspoon freshly ground black pepper 4 sprigs of fresh cilantro, snipped Pour the broth into an electric 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. Transfer to a serving bowl and sprinkle with the pepper and cilantro. Per serving: About 88 calories, 0.4 g fat (4% of calories), 0 g saturated fat, 0 mg cholesterol, 30 mg sodium, 4 g dietary fiber. Cook's note: After 6 to 8 hours of cooking, the squash is very tender. For firmer squash, cook 4 to 5 hours. Nature's Bounty: Is a diverse group of chefs, cooks, and gardeners. Sharing their fare from seed to harvest. So please come and join us in exploring the diverse world of cuisines! NaturesBounty Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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