Nov-dinner: squash crescents
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Acorn squash |
| 1 | tablespoon | Butter |
| ¼ | teaspoon | Curry powder |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Apple juice |
Directions
With sharp knife, cut squash in half lengthwise; scoop out seeds and fibres. Place flat side down; cut crosswise into ½-inch thick crescents. Arrange in single layer in 1x9-inch 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 ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice 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"No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Kate Gammal [-=PAM=-] PA_Meadows@...
Related recipes
- Autumn squash
- Dilled squash
- Florentine squash bake
- Spanish squash casserole
- Squash bake
- Squash lasagna
- Squash roulade
- Stuffed miniature squash
- Stuffed squash
- Stuffed squash #2
- Stuffed squash blossoms
- Stuffed sweet dumpling squash
- Stuffed winter squash
- Stuffed zuchinni/squash
- Two squash casserole
- Winter squash
- Winter squash rolls
- Winter squash squares
- Winter squash tart
- Winter squash varieties