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More Popular Recipes

Low-Fat Butternut Squash With Fresh Ginger

Recipe #302416 | 40 min | 10 min prep | SERVES 4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Yaffa

RECIPE BY: Yaffa

Published in Jerusalem Post, Jan. 2008. The author recommends streamlining the usual squash-braising technique by using the microwave. It not only shortens the cooking time; it saves the tedious task of cutting the skin off the raw squash. Simply scoop out the cooked pulp and simmer it briefly with the flavors. For a sweet, quick variation, omit the onion and add cinnamon, nutmeg and vanilla to taste, then stir in 1'-2 tablespoons sugar or honey or the equivalent in sweetener, and 1/3 cup raisins or a small can of diced or crushed pineapple; then simmer the mixture for five minutes. For a hearty main course casserole, stir in a can of white beans (plain or in tomato sauce), 1-2 cups canned or cooked frozen corn kernels and 1 small can of tomatoes (drained and chopped); simmer for five minutes.

Posted on: May 6, 2008

Print Recipe

Ingredients

  • 1-1 1/4 kg butternut squash
  • 1-2 tablespoon vegetable oil or olive oil
  • 1 onion, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1/4 cup vegetable broth or water (or more)
  • 1/2 teaspoon ground ginger
  • salt and pepper
  • 1 pinch sugar (optional)

    • Directions

    1. 1
      Halve squash and remove seeds and strings. Put squash halves cut upside down in microwave-safe baking dish, add 2 T water and cover with wax paper.
    2. 2
      Microwave on high power about 15 minutes or until tender; check by piercing squash in its thickest part with a fork. Remove squash pulp from peel. Roughly dice pulp.
    3. 3
      Heat oil in a large skillet or saute pan. Add onion and saute over medium heat, stirring often, for 7 minutes. Add minced ginger and saute over low heat for 30 seconds. Add squash pieces, 1/4 cup broth, ground ginger, sugar, salt and pepper.
    4. 4
      Cover and cook, stirring often, about 5 minutes, adding more broth by tablespoons if needed, or until squash is coated with flavoring and is heated through. Don't worry if squash pieces fall apart. Serve hot.

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    Nutrition Facts

    Serving Size 1 (299g)

    Recipe makes 4 servings

    Calories 161
    Calories from Fat 34 (21%)
    Amount Per Serving %DV
    Total Fat 3.8g 5%
    Saturated Fat 0.5g 2%
    Monounsaturated Fat 1.0g
    Polyunsaturated Fat 2.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 61mg 2%
    Potassium 940mg 26%
    Total Carbohydrate 33.3g 11%
    Dietary Fiber 5.5g 21%
    Sugars 6.9g
    Protein 3.0g 5%
    Vitamin A 26706mcg 534%
    Vitamin B6 0.4mg 21%
    Vitamin B12 0.0mcg 0%
    Vitamin C 54mg 90%
    Vitamin E 0mcg 2%
    Calcium 127mg 12%
    Iron 1mg 10%

    detailed view...

    how is this calculated?

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