Sunshine Butternut Squash Recipe
This is a fabulous butternut squash recipe.
I like any squash, but particularly butternut squash.
It has a lovely light flavor.
I often cook it in orange juice.
Drain the squash, and allow to cool slightly. Combine the orange juice, cornstarch and gingerroot in a medium saucepan over medium heat. Bring to a boil and boil for 1 minute. Add the butter and stir well.
Peel and cube or mash the squash. Add the squash, salt and pepper to the orange juice mixture, tossing or mix together lightly.
Makes 6 to 8 servings.
Nutritional Analysis Per Serving
Calories 103; Calories from Fat 19; Total Fat 2.2g; Saturated Fat 1.3g; Cholesterol 5mg; Sodium 117mg; Total Carbohydrates 21.9g; Dietary Fiber 3.2g; Sugars 5.9g; Protein 1.8g; Vitamin A 324%; Vitamin C 79%; Calcium 8%; Iron 7%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
The flavors of orange juice and squash really go together well.
This recipe for cooking squash adds the tang of freshly grated gingerroot, which really ups the flavor. It adds a real zip to otherwise somewhat bland squash.
This vegetable makes me think of fall meals, so if you are serving it in cool weather, this is a wonderful way to add a little zap of summer into a winter meal.
It is also a very healthy recipe.
Look at the nutritional analysis above for the fantastic nutritional value of this recipe. It is low in fat and very high in vitamins A and C.
I think you will really enjoy this recipe.
If you are looking for new ideas for cooking squash, give it a try.
If you like this butternut squash recipe, look here for more tasty ways to cook this vegetable.
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