Gingered Butternut Squash
RANDOM UNITS WITH NO MEANING: 2.5
MAKES: 4 servings
CRISPY RATING: Don't be intimidated by those hard squashes - they're very tasty and not difficult!
- 2 1/2 Pounds Butternut Squash, raw, about 1 small to medium
- 1 Tablespoon Light Butter
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Candied Ginger Root, chopped (Optionally just use 1 to 2 tsp powdered ginger)
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/8 Teaspoon Ground Nutmeg
- 2 Tablespoons Half-and-half, Fat Free
1. Cut squash in half and place cut-side down on cookie sheet. Bake at 350 for 30 to 40 minutes until soft. Peel, seed, and
place squash in bowl. (OR peel and cube squash first, then boil squash chunks 12-16 minuts until tender and drain.)
2. In large mixing bowl, beat squash with butter and syrup. Beat in ginger, salt, pepper and nutmeg. Gradually add cream
until blended. Serve immediately.
MY NOTES AND THOUGHTS:
This squash has such a great flavor and it is a nutritional powerhouse. One serving has 372% of your daily Vitamin A, 83% of your Vitamin C, 24% of your Potassium, plus in the teens for calcium, B6, B1, folacin and niacin. Not to mention all the fiber and almost no fat. Yay!
From MC - Per Serving: 156 Calories; 2g Fat (9.3% calories from fat); 3g Protein; 37g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 435mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
This recipe is from Light & Tasty, the October / November 2006 edition.