Recipe - Squash Saute

1 tablespoon Canola oil
1 teaspoon Kalonji
One fourth teaspoon Turmeric
1 Three fourths pound Winter squash
(such as butternut or
acorn); peeled
Seeded and cut into 1inch
cubes
Three fourths cup Water
One half teaspoon Salt
One half teaspoon Sugar
One half teaspoon Tamarind concentrate
Chopped fresh cilantro for
garnish

4 SERVINGS VEGAN

This easy recipe tastes great with any kind of winter squash. Kalonji and
tamarind concentrate) put their marks of distinction on it.

In large skillet, heat oil over medium heat. Add kalonji and stir several
times. Stir in turmeric. Add squash, water, salt and sugar. Bring to a
boil. Reduce heat, cover and simmer until squash cubes are tender, stirring
occasionally, about 15 minutes.

Add tamarind and stir to mix thoroughly. Adjust salt. Garnish with cilantro
and serve.

PER SERVING: 112 CAL.; 2G PROT.; 5G TOTAL FAT (1G SAT. FAT); 18G CARB.; 0
CHOL.; 330MG SOD.; 5G FIBER.

Recipe by: Vegetarian Times Magazine, April 1998, page 53

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