Acorn squash (2 lbs.)
1/2 tsp. salt
1/2 tsp. curry powder
1/2 tsp. chicken bouillon granules
1/4 c. sour cream
Bake squash until tender. Process baked squash til smooth. Add salt, curry powder, & bouillon granules & process just to blend. Add sour cream & process for an additional 10 seconds to incorporate. Serve warm. Dippers: sauteed kielbasa slices, apple wedges, dark Bost brown bread. 2 Tb. serving: 33cal, 1g fat, 2mg chol, 195mg sod
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