Categories

Home Finance and Careers Food & Nutrition General Healing Diets Recipes Beverages Desserts Dips & Dressings Entrees General Salads Soups Vegetarian & Vegan Wheat-Free Vegetarianism Health Leisure and Creativity Meditation Miscellaneous Parenting Personal Growth Relationships Social & Political Spirituality

Most Popular

Six Healing Secrets But Why Do I Have ADD Removing Anger From Your Life Creating a Joyful Environment Connecting with Love

Community Links

InnerSelf News Daily Inspiration Horoscope Holistic Politics Natural Yellow Pages How to Help InnerSelf Submissions   Login Form Username Password Remember me Lost Password? No account yet? Register

New Articles

Free To Be Me I Am Not My Mother Horoscope Current Week Horoscope Previous Week Introduction to Vegetarianism

Sponsors

Subscribe Free

Email: Name: Select Lists Daily Inspiration InnerSelf Magazine Subscribe Unsubscribe

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

1. To prepare the squash and apple: layer the squash, apple, and onion in a greased shallow baking dish. 

2. Sprinkle on top the raisins, curry powder, honey, soy sauce, and water. 

3. Cover and bake at 375 degrees for 45 minutes. (or microwave on full power for 15 minutes, turning after 8 minutes.)

4. While the squash and apples are baking, prepare the couscous. Bring the water to a boil in a small saucepan.

5. Melt the margarine in the water. 

6. Stir in the couscous and curry powder. 

7. Remove from heat and cover.

8. 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. Visit the Savannah Inn's website at www.panix.com/~mavs/
Info/Order this book.

Home | Contact Us | Links | News