Curried BBQ Butternut

Recipe By Garth A. Lamson
Category Atkins; Barbeque & Grilling; Vegetables
Main Ingredient Squash
Cuisine Style Indian
Yield 4 Serving
Preparation Time 5 min
Cooking Time 8 min, each side
Equipments Cutting Board; Garlic Press; Knife; Marinade dish; measuring cups; measuring spoons

12 oz Butternut Squash, cut to circles, and again to half moons
4 tbsp Olive oil
2 cloves Garlic, chopped finely
3/4 tsp Turmeric
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Mustard Seed, crushed
1. Take a Butternut squash and cut into circles, across like you are making coins. Cut them about 1/2 half wide. Then cut them in half, making half moons. Score both sides of the half moons and toss into a marinade bowl.

2. Mix all the ingredients together in a bowl. Pour over the squash. Rub the seasoning into the score marks. Leave at room temp for about 1 hour.

3. Grill on medium heat (about 325/160C) for approx 6-8 minutes per side. When you can fork them and they are tender, that is a good. Keep brusing on marinade throughout the cooking. Do not worry if they get those blackish score lines...yum!!! Just makes it taste like a BBQ.
Per Serving: 164 Calories; 14 g Fat; 2 g Sat Fat; 0 mg Cholesterol; 4 mg Sodium; 11 g Carb; 0.21 g Fiber; 1 g Protein.
I like to put some of the curried oil on the squash just as they get off the grill. Just soaks up that great flavor. WE put a bit of sour cream of the side, but if I had some, I would have drizzled a bit of coconut milk on it.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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