Try this Butternut Squash with Garlic, Ginger, and Lime recipe, or contribute your own.
Suggest a better descriptionPantry: 1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups cubed pulp. Directions: 1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic, and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally. 2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce heat to low and cook until squash is tender, 20 to 25 minutes. 3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth and lime juice. 4. Float slices of fresh lime on each serving. Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Posted to MC-Recipe Digest V1 #224 Date: Tue, 24 Sep 1996 12:02:45 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 116 | ||
Calories from Fat: 32 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 9mg | 3 % | |
Sodium 429.1mg | 15 % | |
Potassium 319.5mg | 8 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 12.8g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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