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CATEGORY CUISINE TAG YIELD
Grains, Meats Cooking liv, Import 1 Servings

INGREDIENTS

2 T Soy, corn or olive oil
1/2 c Finely chopped scallions
1 T Grated peeled fresh
gingerroot
1 lb Piece pumpkin, or hubbard or
butternut squash peeled
with a knife seeded and
cut into 1-inch cubes
about 2 cups
1 T Honey
1/2 c Chicken broth
1 T Sesame seeds, toasted until
golden

INSTRUCTIONS

In a heavy skillet heat oil over moderate heat until hot but not
smoking and cook scallions and gingerroot, stirring, about 2 minutes,
or until light golden. Stir in pumpkin or other squash and honey and
saute over high heat, stirring occasionally, 2 minutes. Add broth,
stirring to loosen any brown bits, and simmer, covered, 5 minutes, or
until squash is tender but still retains its shape and texture.
Sprinkle squash with sesame seeds.  Yield: 2 servings  Recipe by:
Cooking Live Show #CL8994  Posted to MC-Recipe Digest V1 #903 by
"Angele and Jon Freeman"  <jfreeman@comteck.com> on Nov 12, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 195
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 384.7mg
Potassium: 999.6mg
Carbohydrates: 46.3g
Fiber: 5.6g
Sugar: 23.4g
Protein: 5.5g


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