Squash sauce

Yield: 8 Servings

Measure Ingredient
1 cup Butternut -- buttercup or
\N \N Acorn squash water
1 tablespoon Tahini
1 teaspoon Soy sauce
\N \N Juice from 2 t grated fresh
\N \N Ginger

Wash, peel and cut squash into ½" cubes.

Steam until soft (buttercup or acorn, 5 minutes; butternut, 10 minutes). Drain, reserving the water.

Puree squash with one cup reserved water.

Add tahini and soy sauce and simmer for 15 minutes.

Wash ginger carefully and removeany dry ends or decaying spots, but do not peel.Grate on a fine sharp grater. To make ginger juice, squeeze grated pieces in a garlic press. Stir juiceinto sauce.

Serve hot.

Per serving (¼ cup): 11 cal; .3 g prot; 24 mg sod; 1 g carb; ⅗ g fat; 0 mg chol; 6 mg calcium Vegetarian Gourmet, Autumn 92/MM by DEEANNE

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