Butternut Squash in Ginger and Garlic (Adapt. Julia Child) Recipe
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Directions:
- Cut squash in half; remove seeds. Peel away all outer rind of squash several times until only the deeply yellow parts of the squash are left.
- Cut into thumbnail sized dice.
- Steam squash until just tender (about 10 minutes). Do not overcook.
- Drain cooking water into another sauce pan, boil down quickly with optional meat juices and optional extra butter, ginger and garlic.
- When well reduced and liquid is almost syrupy, pour it over the squash. Toss with liquid and correct seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.61 Kcal (367 kJ) | ||
| Calories from fat | 36.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 6% | |
|---|---|---|---|
| Cholesterol | 15.37mg | 5% | |
| Sodium | 241.75mg | 10% | |
| Potassium | 362.61mg | 8% | |
| Total Carbs | 11.63g | 4% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 20.7mg | 34% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 1.1mg | 6% | |
| Calcium | 49.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 82.37 Kcal (345 kJ) | ||
| Calories from fat | 33.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 6% | |
|---|---|---|---|
| Cholesterol | 14.45mg | 5% | |
| Sodium | 227.31mg | 10% | |
| Potassium | 340.95mg | 8% | |
| Total Carbs | 10.93g | 4% | |
| Sugars | 1.79g | 8% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 3.05g | 6% | |
| Vitamin C | 19.4mg | 34% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 1mg | 6% | |
| Calcium | 46.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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