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Nov-dinner: Squash Crescents

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      Title: NOV-DINNER: SQUASH CRESCENTS
 Categories: Vegetables
      Yield: 6 Servings
 
      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
  
      [-=PAM=-]   PA_Meadows@msn.com
 
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