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Ingredientes
- 4 tbsp. (1/2 stick) butter
- 1 Spanish onion, chop fine
- 1 1/2 tbsp. curry pwdr
- 1 Granny Smith apple, cored and sliced
- 2 tbsp. dark brown sugar
- 2 butternut squash, peeled, seeded and sliced
- 1/2 c. white wine
- 1 c. chicken stock
- 1/4 c. golden brown raisins
- Salt, to taste
- 1/2 c. slivered almonds, toasted till golden brown
Direcciones
- Set oven temperature at 400 degrees.
- In a large, flame proof casserole, heat the butter. When melted, add in the onion. Cook for 8 min over medium heat, stir occasionally. Add in the apple and brown sugar and cook another 3 min.
- Add in squash and stir into the curry mix till thoroughly coated. Add in the wine and stock and set to boil.
- Turn off heat, scatter raisins over the mix and cover. Transfer the casserole to the oven. Bake till squash is tender, about 45 to 55 min. Add in salt (if preferred) to taste. Sprinkle with toasted almonds and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 128 | 50% |
| Total Fat 14.71g | 18% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 183mg | 8% |
| Potassium 320mg | 9% |
| Total Carbs 26.5g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 18.6g | 12% |
| Protein 2.91g | 5% |
