You are here

Butternut Squash with Ginger and Lemon

Ingredients
  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
  Salt To Taste
Directions

Preheat oven to 350 degrees.
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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Ingredient: 
Lemon

Rate It

Your rating: None
4.408335
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

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

0 Comments

Butternut Squash With Ginger And Lemon Recipe