Yield: 8 servings
|1 \N||Butternut squash (about 2 pounds), peeled, seeded and cut into 1\" chunks (see note below)|
|6 mediums||Carrots, cut int 6\" chunks|
|1 tablespoon||Unsalted butter or low-fat butter substitute|
|⅛ teaspoon||Ground ginger|
|\N \N||Salt to taste|
|\N \N||Freshly ground black pepper, 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.