Pour the broth into the slow cooker. Toss the squash with the curry and add it to the slow cooker. Cover and cook on LOW until the squash is tender, 6 to 8 hours. (*see note) Transfer to a serving bowl and spinkle with the pepper and cilantro.
Cooks notes: Distinctive and intriguing flavor of curry dominates in this easy side dish. Needs a 3-1/2 to 4-quart cooker. *After 6 to 8 hours of cooking , the squash is very tender. For firmer squash cook 4 to 5 hours.
>From Carol Heding Munson (c) 1996: "Sensational Accompaniments" chapter in Smart Crockery Cooking (c) NY: Sterling IBSN 0-8069-6106-6. Kitpath Collection phannema@wizard.ucr.edu. MC-PER SERVING: 125 cals, 0.5g fat or 3% of calories, 0.6 fiber; 35g carbs. (c) Eat-LF Archives at www.reggie.com 1998Feb
Recipe by: Smart Crockery Cooking, Carol Heding Munson (1996)
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 09, 1998
