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Try making this curry when the squash is coming fast and furious in your garden. It’s wonderful over rice and with crusty bread to soak up the tasty sauce.Emilee Gettle, Mansfield, Missouri
Nutritional Facts 1-1/2 cups (calculated without rice) equals 431 calories, 29 g fat (19 g saturated fat), 0 cholesterol, 923 mg sodium, 45 g carbohydrate, 8 g fiber, 7 g protein.
Originally published as Butternut Curry in
February/March 2012, p14
Enjoy this recipe with a sparkling wine.
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