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Butternut Squash with Ginger and Lemon Recipe
|Butternut squash/Other winter squash||4 Pound (2 In Number Of 2 Pound Each)|
|Corn oil margarine||1 Tablespoon|
|Fresh ginger root||1 Tablespoon, grated|
|Fresh lemon rind||1 Tablespoon, grated|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 944 Calories from Fat 121
% Daily Value*
Total Fat 14 g21%
Saturated Fat 2.5 g12.7%
Trans Fat 2.6 g
Cholesterol 0 mg
Sodium 563.8 mg23.5%
Total Carbohydrates 218 g72.6%
Dietary Fiber 38.4 g153.8%
Sugars 40.8 g
Protein 19 g37.5%
Vitamin A 3868.4% Vitamin C 669%
Calcium 89.8% Iron 73.3%
*Based on a 2000 Calorie diet
Puncture several holes in each squash.
On a baking sheet place squash.
Bake for 1 hour or until tender, turning once.
Cut squash in half; discard seed, scoop out pulp and discard peel.
Into a food processor container or mixer bowl place the squash pulp.
Add margarine, ginger, lemon rind, salt and pepper.
Process or beat just until mixed.
Into a serving dish spoon the squash mixture.