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Curried Butternut Squash-Apple Stew

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“A sweet-savory vegetarian stew, full of vitamins, that can also be served over rice. I have served this with a bowl of deli-roasted chicken, diced, for non-vegetarian guests, so this would make an ideal buffet offering for a mixed group. Homemade naan bread and grapes make good accompaniments.”
1hr 20mins
12 3/4 cup servings

Ingredients Nutrition


  1. Rub flesh of squash with olive oil and roast cut side down at 350 until fork-tender, about 45 minutess. Remove from oven and let cool.
  2. While squash is roasting,, heat oil in soup pot and saute' onions, celery, and garlic until tender. Add flour, curry powder, salt, and pepper, then broth.
  3. Add apples and bring to boil. Reduce heat to simmer, and add cooked flesh of squash that has been removed from skin with a melon baller or spoon.
  4. Simmer for 15 minutes, until apples are soft. Serve topped with yogurt, cashews, green onions, and bananas.

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