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.

The flavors really seem to 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 below 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.

Sunshine Squash

Prep time: 20 minutes

Cook time: 15 minutes

2 pounds butternut squash
3/4 cup orange juice
1 1/2 teaspoons cornstarch
1 1/ 2 teaspoons grated fresh gingerroot
1 tablespoon butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper

Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down in a large Dutch oven. Pour in boiling water 1 inch deep. Cover and cook for 15 minutes or until tender.

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.

• I find that squash doesn't need salt, so I would suggest trying it first. If you need salt, then add it.
• The recipe calls for butternut but you can use pretty much any squash in this recipe. Try this sauce over other varieties like pepper squash or crookneck as well. It will taste just as great.