Recipe - Curried Butternut Squash With Cilantro

One fourth cup Fatfree chicken broth; low
salt
2 md Butternut squash; peeled and
cut into oneinch cubes
1 tablespoon Curry powder
1/8 teaspoon Black pepper; freshly ground
4 Fresh cilantro sprigs;
snipped

Pour the broth into the 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. (*see note) Transfer to a serving bowl and spinkle with the
pepper and cilantro.

Cooks notes: Distinctive and intriguing flavor of curry dominates in this
easy side dish. Needs a 3One half to 4quart cooker. *After 6 to 8 hours of
cooking , the squash is very tender. For firmer squash cook 4 to 5 hours.

From Carol Heding Munson (c) 1996: "Sensational Accompaniments" chapter in
Smart Crockery Cooking (c) NY: Sterling IBSN 0806961066. Kitpath
Collection phannema@wizard.ucr.edu. MCPER SERVING: 125 cals, 0.5g fat or
3% of calories, 0.6 fiber; 35g carbs. (c) EatLF Archives at www.reggie.com
1998Feb

Recipe by: Smart Crockery Cooking, Carol Heding Munson (1996)

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 09,
1998