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Ingredientes
- 2 lb Butternut squash, peeled cut in 1 1/2 " cubes
- 1 1/2 Tbsp. Butter
- 1/2 tsp Grnd ginger Salt and white pepper
Direcciones
- 1. Fit a large soup kettle with a steamer basket; fill kettle with sufficient water to come to the bottom of the basket. Bring water to boil; add in squash.
- Cover, and cook over medium-high heat till squash is very tender when pierced with a thin-bladed knife, 14 to 16 min.
- 2. Transfer squash to a shallow bowl, add in butter, ginger, and salt and pepper to taste; mash with a fork to a coarse puree. Adjust seasoning and serve. Can be covered and refrigerated overnight; reheat in microwave or possibly double boiler.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 40 | 32% |
| Total Fat 4.51g | 6% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 38mg | 2% |
| Potassium 672mg | 19% |
| Total Carbs 22.27g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.19g | 3% |
| Protein 1.95g | 3% |
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