Nov-dinner: squash crescents

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Recipe by: germer

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Acorn squash
1 tb Butter
1/4 ts Curry powder
1/4 ts Salt
1 tb Apple juice

With sharp knife, cut squash in half lengthwise; scoop out seeds and
fibres. Place flat side down; cut crosswise into 1/2-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

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