This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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
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.
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.
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|
|1/4 tsp||curry powder|
|fresh ground black pepper (to taste)|
Preheat the oven to 325°F. 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.
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|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 4g||16%|
|Vitamin A 8%||Vitamin C 32%|
|Calcium 8%||Iron 8%|
|Vitamin K 1 mcg||Potassium 485 mg|
|Magnesium 49 mg|