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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"So far as I am able to judge, nothing has been left undone, either by man or nature, to make India the most extraordinary country that the sun visits on his rounds. Nothing seems to have been forgotten, nothing overlooked."
- Mark Twain, American Genius

The refrigerator light goes on...

This recipe is super simple and the curried squash comes out of the oven tasting as though you put butter on it. This is a great side dish with almost any main course.

Curry Powder

In America, this means the yellow powder you buy in the store, but there are almost infinite variations of curry powder. In the Far East, curry powders vary by individual cook, region, country, and even the class of who is being served. Most curries are spicier than the yellow curry that Americans may be used to.

Originally curry powders were shipped back to Europe when the East India Company controlled much of the spice traffic. At first, these varied greatly in their tastes, color and spiciness. At the Universal Paris Exhibition of 1889, a standardized curry powder was agreed upon and most recipes are subtle variations of that formula.

It is the turmeric that gives curry and other ingredients, including onion, pepper, ground cumin, ground coriander, tamarind, chili powder, fenugreek and mustard powder its yellow color.


 

Curried Roasted Squash



Servings = 2 | Serving size =1 large squash

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe make great leftovers and works well in salads and sandwiches.

2 large yellow squash (about 1/2 pound each) (sliced in half lengthwise)
1 tsp olive oil
1/8 tsp salt
1/4 tsp curry powder
fresh ground black pepper (to taste)

Preheat the oven to 325F. Place a large skillet in the oven.

When the pan is hot, place the olive oil in the skillet and then add the squash, cut side down.

Place the pan in the oven and roast for about twenty minutes. Shake the pan occasionally to keep the squash from sticking.

Turn the squash over and sprinkle the salt, curry powder and pepper over the top. Return the pan to the oven and cook for another 5 to 7 minutes. Serve.

Nutrition Facts

Serving size = 1 large squash

Servings = 2

.

Amount Per Serving

Calories 64 Calories from Fat 25
  % Daily Value
Total Fat 3g 4%
    Saturated Fat <1g 1%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 150mg 6%
Total Carbohydrates 9g 3%
    Dietary Fiber 4g 16%
    Sugars 0g  
Protein 2g  
Vitamin A 8% Vitamin C 32%
Calcium 8% Iron 8%
Vitamin K 1 mcg Potassium 485 mg
Magnesium 49 mg