Squash Crescents
Yield
6 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
acorn squash
|
*
|
| 1 | tablespoon |
butter
|
|
| ¼ | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
apple juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
acorn squash
|
*
|
| 15 | ml |
butter
|
|
| 1.3 | ml |
curry powder
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
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 375℉ (190℃) F (190 degrees C) oven for about 20 minutes or just until tender.
Note: 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.
