1. With sharp knife, cut squash in half lengthwise; scoop out seeds and
2. Place flat side down; cut crosswise into 1/2-inch thick crescents.
Arrange in single layer in 1x9-inch baking dish.
In small saucepan, melt together butter, curry powder and salt over medium
heat until bubbling; brush over squash.
5. Cover and bake in 375F 190C oven
for about 20 minutes or just until tender.
[Squash can be prepared to this
point, covered and set aside for up to 8 hours.
Sprinkle squash crescents with apple juice, turning to coat.
uncovered for about 5 minutes or until tender and glazed.
Comments on Squash Crescents Recipe:
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This recipe is very low-sodium with 112.83mg per serving, low-fat with 2g per serving and low-cholesterol with 5.17mg per serving
This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Fructose Malabsorption, Apple allergies.