Recipe - Nov-Dinner: Squash Crescents

1 lg Acorn squash
1 tablespoon Butter
One fourth teaspoon Curry powder
One fourth teaspoon Salt
1 tablespoon Apple juice

With sharp knife, cut squash in half lengthwise; scoop out seeds and
fibres. Place flat side down; cut crosswise into 1/2inch thick crescents.
Arrange in single layer in 1x9inch 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 ~ MakeAhead Seafood Salad ~ Maple
Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Tworice 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 "NoPanic 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