Curried Squash and Apples
with Couscous

Here's a delicious curried squash recipe from
Susan and Richard Strafursky's Savannah Inn.

Ingredients

• 1 small butternut squash, peeled, seeded, 
   and cut into large chunks 

• 1 large apple, cored and sliced 

• 1/2 small onion, sliced 

• 2 tablespoons raisins 

• 1/2 teaspoon curry powder 

• 1 tablespoon honey 

• 2 tablespoons water

• 1/2 teaspoon soy sauce (or to taste)

  Couscous 

• 1/3 cup water 

• 2 tablespoons margarine

• 1/3 cup couscous 

• 1/2 teaspoon curry powder

Serves 4. This recipe works well as a main dish, serving 2.

This recipe was excerpted with permission from The Great Country Inns of America Cookbook, published by Adams Media Corporation. http://adamsonline.com. This recipe is from the Savannah Inn, 330 Savannah Road Lewes, Delaware 19958 (302) 645-5592. Visit the Savannah Inn's website at www.panix.com/~mavs/
Info/Order this book.

About The Author

James Stroman is a veteran inn-goer and prize-winning gourmet. He has served as president of his own food manufacturing firm and has authored several cookbooks, including Down Home Texas Cooking, Dining Out from Home, From Texas Kitchens, Prize Recipes from Great Restaurants--The Western States, and Prize Recipes from Great Restaurants--The Southern States & The Tropics.