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Name: Marias Samba Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Unsalted butter or low-fat; 6 md Carrots, cut int 6" chunks; Freshly ground black pepper,; 1/8 ts Ground ginger; 1 Butternut squash (about 2; Salt to taste

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INGREDIENTS

1 tb Unsalted butter or low-fat
6 md Carrots, cut int 6" chunks
Freshly ground black pepper,
1/8 ts Ground ginger
1 Butternut squash (about 2
Salt to taste

Servings

INSTRUCTIONS

Winter squash - acorn or butternut - is an exciting substitute for the unusual baked or mashed potatoes. The bite of ginger spices squash up perfectly. For a sweeter taste, add cinnamon, nutmeg and mace along with the ginger. My Jamaican friend, Maria, shared her easy, delicious recipe with us. 1. Place squash and carrots in a large, heavy pot and cover with salted water. Bring to a boil, reduce heat to a simmer and cook until tender, 15-20 minutes. Drain well and remove to a bowl. 2. Coarsely mash vegetables along with the butter and ginger. Season generously with salt and pepper. Per serving: 80 calories, 2 grams fat, 4 milligrams cholesterol. NOTE: Butternut squash can be diffucult to cut, because the pulp is very firm and the outer skin is slightly tough, so work carefully. Cut the squash in half crosswise at the base of the large neck. Then carefully cut in half lengthwise. Scoop out any seeds in the cavity and slice the halves into 1" lengths crosswise. Peel the skin from each piece and continue with recipe. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Marias Samba Squash

1 tb Unsalted butter or low-fat
6 md Carrots, cut int 6" chunks
 Freshly ground black pepper,
1/8 ts Ground ginger
1 Butternut squash (about 2
 Salt to taste

Winter squash - acorn or butternut - is an exciting substitute for the  unusual baked or mashed potatoes. The bite of ginger spices squash up  perfectly. For a sweeter taste, add cinnamon, nutmeg and mace along  with the ginger. My Jamaican friend, Maria, shared her easy,  delicious recipe with us.    1. Place squash and carrots in a large, heavy pot and cover with  salted water. Bring to a boil, reduce heat to a simmer and cook until  tender, 15-20 minutes. Drain well and remove to a bowl.    2. Coarsely mash vegetables along with the butter and ginger. Season  generously with salt and pepper.    Per serving: 80 calories, 2 grams fat, 4 milligrams cholesterol.    NOTE: Butternut squash can be diffucult to cut, because the pulp is  very firm and the outer skin is slightly tough, so work carefully.  Cut the squash in half crosswise at the base of the large neck. Then  carefully cut in half lengthwise. Scoop out any seeds in the cavity  and slice the halves into 1" lengths crosswise. Peel the skin from  each piece and continue with recipe.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 8 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 19.4mg		1 %
Potassium 0.4mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.