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Curried Butternut Squash with Cilantro

1/4 cup fat free chicken broth
2 medium butternut squash peeled and cut into 1 inch cubes
1 tablespoon curry powder
1/8 teaspoon freshly ground black pepper
4 sprigs of fresh cilantro snipped


Pour the broth into a slow cooker. Toss the squash with the curry and add it to the slow cooker. Cover and cook on low until the squash is tender, 6-8 hours. Transfer to a serving bowl and sprinkle with the pepper and cilantro.

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