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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