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 Ginger Squash
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From The Food & Mood Cookbook by Elizabeth Somer and Jeanette Williams
This butternut squash has so much zing it is a great accompaniment to both Asian dishes and
blander fare. For example,
Serve it with grilled halibut and steamed broccoli or Tandoori Chicken
Made Simple or
Grilled Asian Flank Steak with Wasabi Cream Sauce from The Food & Mood Cookbook.
It's also packed full of antioxidants, such as beta carotene, that protects delicate brain cells from damage, and is a good source of iron, which helps carry oxygen to your memory banks.
Ingredients:
11/2 pounds butternut squash, peeled, seeded, and cut into strips or cubes (approximately 4 cups raw)
2 tablespoons orange juice concentrate
3 tablespoons maple syrup
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/3 cup crystalline ginger
Salt and pepper
Directions:
1.) Steam squash until tender, approximately 10 minutes.
2.) Stir in orange juice, maple syrup, ginger, and nutmeg. Stir until thoroughly blended and squash is partially mashed. Season with salt and pepper to taste.
3.) Transfer to a serving bowl and sprinkle with crystalline ginger. Serve hot. (Makes 4 half-cup servings.)
Nutrition Analysis per 1/2 cup:
110 Calories; 1 percent fat (<0.5 grams); 0 grams saturated fat; 4 percent protein; 95 percent carbohydrate; 3 grams fiber.
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