- 2 pounds butternut squash or other winter squash
- 1 large onion, chopped
- 1 clove garlic, minced
- 4 cups bouillon
- 2 tablespoons tomato paste
- 2 teaspoons curry powder
- 1 teaspoon nutmeg
- pinch cayenne, or to taste
- 2 tart apples, cored and cut in 1/2” chunks
- 1/2 cup dried cranberries
- 1 cup cooked barley or other whole
- grain of your choice
- ground cinnamon for garnish
Come join me on this cooking adventure. I intend to make 1 new recipe each day and put an end to repetitive dining in my kitchen! Some recipes are original and others are found. View them all here (the one's with pictures are what I have made so far since Feb 1, 2011). Enjoy!
Sunday
Winter Squash-Fruit Casserole
*from BHG
Meanwhile, combine the onion, garlic, bouillon, tomato paste, curry powder, nutmeg and cayenne in a large pot. Bring to a boil, reduce the heat and simmer 5-10 minutes. When the squash is ready, add it to the pot and cook until the squash is barely tender, about 10 minutes. Add the apples, cranberries and the barley and cook 10- 15 minutes more, until the apples are tender. Dust each serving with a pinch of ground cinnamon if desired.
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