Curried Squash and Apples with Couscous Here's a delicious curried squash recipe from Susan and Richard Strafursky's Savannah Inn.   Ingredients 1 small butternut squash, peeled, seeded, and cut into large chunks 1 large apple, cored and sliced 1/2 small onion, sliced 2 tablespoons raisins 1/2 teaspoon curry powder 1 tablespoon honey 2 tablespoons water 1/2 teaspoon soy sauce (or to taste) Couscous: 1/3 cup water 2 tablespoons margarine 1/3 cup couscous 1/2 teaspoon curry powder Method To prepare the squash and apple: layer the squash, apple, and onion in a greased shallow baking dish. Sprinkle on top the raisins, curry powder, honey, soy sauce, and water. Cover and bake at 375 degrees for 45 minutes. (or microwave on full power for 15 minutes, turning after 8 minutes.) While the squash and apples are baking, prepare the couscous. Bring the water to a boil in a small saucepan. Melt the margarine in the water. Stir in the couscous and curry powder. Remove from heat and cover. When the squash and apples are done, spread the couscous over the casserole and broil briefly to lightly brown the topping. Serves 4. This recipe works well as a main dish, serving 2.   This recipe was excerpted with permission from: The Great Country Inns of America Cookbook, published by Adams Media Corporation. http://adamsonline.com. This recipe is from the Savannah Inn, 330 Savannah Road Lewes, Delaware 19958 (302) 645-5592. Info/Order this book (updated 2006 edition) About The Author James Stroman is a veteran inn-goer and prize-winning gourmet. He has served as president of his own food manufacturing firm and has authored several cookbooks, including Down Home Texas Cooking, Dining Out from Home, From Texas Kitchens, Prize Recipes from Great Restaurants--The Western States, and Prize Recipes from Great Restaurants--The Southern States & The Tropics. Comments (0) >> Write comment Name Email Title Comment Add Comment

 

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