Serving Size : 4
* 2 tablespoons water
* 1 onion -- chopped
* 2 pounds butternut squash -- see preparations
* 2 jalapeno peppers -- seeded and cored and minced
* 2 teaspoons grated peeled gingerroot
* 1 teaspoon curry powder
* 1 Pinch ground cloves
* 1 Pinch ground allspice
* 1 bunch kale -- cleaned and chopped
* 2/3 cup brown rice
* 1 teaspoon salt (optional)
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons fresh lime juice
PREPARATIONS: Butternut squash - peel, core and cut into 2-inch chunks
DIRECTIONS: In a large nonstick skillet, heat the water. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; sauté, stirring, about 1 minute.
Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Let stand, covered, 5 minutes.
PER SERVING: 211 Calories, 1 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 647 mg Sodium, 45 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 146 mg Calcium.
3.5 ww winning points
CAUTION: When handling chile peppers, wear gloves to prevent irritation.
NOTES : "Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoo
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