INGREDIENTS:2 Tbsp. vegetable oil 1 large onion, peeled, halved lengthwise and sliced into thin crescents 2 cloves garlic, peeled and minced 2 Tbsp. curry powder 1 ¼ lbs. butternut squash, peeled and cut into bite-size chunks 2 tsp. sugar ½ tsp. salt 14.5 oz. can diced tomatoes with chiles 1 cup water 1 lb. halibut fillets 3/4 cup Georgia pecan halves 2 Tbsp. chopped fresh cilantro 4 servings cooked white rice DIRECTIONS:In large dutch oven, heat oil over medium heat. Add onion and saute ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.