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Ingredientes
- 2 Tbsp. Soy, corn, or possibly extra virgin olive oil
- 1/2 c. Finely minced scallions
- 1 Tbsp. Grated peeled fresh gingerroot
- 1 lb Piece pumpkin, or possibly hubbard or possibly butternut squash, peeled with a knife, seeded, and cut into 1-inch cubes (about 2 c.)
- 1 Tbsp. Honey
- 1/2 c. Chicken broth
- 1 Tbsp. Sesame seeds, toasted till golden brown
Direcciones
- In a heavy skillet heat oil over moderate heat till warm but not smoking and cook scallions and gingerroot, stirring, about 2 min, or possibly till light golden brown. Stir in pumpkin or possibly other squash and honey and saute/fry over high heat, stirring occasionally, 2 min. Add in broth, stirring to loosen any brown bits, and simmer, covered, 5 min, or possibly till squash is tender but still retains its shape and texture. Sprinkle squash with sesame seeds.
- Yield: 2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 530g | |
| Calories 275 | |
| Calories from Fat 64 | 23% |
| Total Fat 7.36g | 9% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 221mg | 9% |
| Potassium 1544mg | 44% |
| Total Carbs 48.92g | 13% |
| Dietary Fiber 6.9g | 23% |
| Sugars 23.3g | 16% |
| Protein 10.85g | 17% |
