Sunshine Butternut Squash Recipe
This is a fabulous and easy butternut squash recipe. The squash is tossed with an orange sauce.
Ingredients
- 2 pounds butternut squash
- 3/4 cup orange juice
- 1 1/2 teaspoons cornstarch
- 1 1/ 2 teaspoons gingerroot, grated fresh
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- 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.
Nutrition
Calories: 87kcalCarbohydrates: 22gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 108mgPotassium: 606mgFiber: 3gSugar: 6gVitamin A: 16142IUVitamin C: 48mgCalcium: 80mgIron: 1mg
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