This butternut squash is a great accompaniment to both Asian dishes and blander fare. For example, serve it with grilled halibut and steamed broccoli or with Tandoori Chicken Made Simple or Grilled Asian Flank Steak with Wasabi Cream Sauce. It also is packed full of antioxidants, such as beta carotene, that protect delicate brain cells from damage, and is a good source of iron, which helps carry oxygen to your memory banks.
1 ½ pounds butternut squash, peeled, seeded, and cut into strips or cubes (approximately 4 cups raw)
2 tablespoons orange juice concentrate
3 tablespoons maple syrup
½ teaspoon ground ginger
1/4 teaspoon ground nutmeg
Salt and pepper
1/3 cup crystalline ginger
- Steam squash until tender, approximately 10 minutes.
- Stir in orange juice, maple syrup, ginger, and nutmeg. Stir until thoroughly blended and squash is partially mashed. Season with salt and pepper to taste.
- Transfer to a serving bowl and sprinkle with crystalline ginger. Serve hot. Makes 4 half-cup servings.
Nutritional Analysis per 1/2 cup: 110 Calories; 1 percent fat (<0.5 grams); 0 grams saturated fat; 4 percent protein; 95 percent carbohydrate; 3 grams fiber.