Squash With Maple-ginger Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Acorn squash, quartered |
| seeds and peel discarded | ||
| 1 1/2 | T | Pure maple syrup |
| 1 | T | Unsalted butter |
| 1 | T | Fresh ginger, grated |
| 1 | t | Lime or lemon juice |
INSTRUCTIONS
Prep: 10 min, Cook: 15 min. Place squash in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Melt maple syrup and butter in a saucepan over low heat. Put ginger in a small sieve set over a bowl and press firmly to extract the juice. You should have about 1 tsp. juice. Stir ginger and lime juice into syrup mixture. Spoon over squash and serve immediately. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 469
Calories From Fat: 109
Total Fat: 12.5g
Cholesterol: 30.5mg
Sodium: 29.6mg
Potassium: 3176.3mg
Carbohydrates: 95.6g
Fiber: 13.7g
Sugar: <1g
Protein: 7.5g