Try this Mashed Butternut Squash with Ginger recipe, or contribute your own.
Suggest a better description1. Fit a large soup kettle with a steamer basket; fill kettle with enough water to come to the bottom of the basket. Bring water to boil; add squash. Cover, and cook over medium-high heat until squash is very tender when pierced with a thin-bladed knife, 14 to 16 minutes. 2. Transfer squash to a shallow bowl, add butter, ginger, and salt and pepper to taste; mash with a fork to a coarse puree. Adjust seasoning and serve. Can be covered and refrigerated overnight; reheat in microwave or double boiler. Cooks Illustrated Nov/Dec 94
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 39 | ||
Calories from Fat: 39 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 11.4mg | 4 % | |
Sodium 69.4mg | 2 % | |
Potassium 2.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 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. |
Calories per serving: 39
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