Recipe: Butternut Squash with Ginger

Title: Butternut Squash with Ginger
Categories: Vegetables, Low-cal, Low-fat, Diabetic
Yield: 4 servings

Large butternut squash 1/4 c Unsweetened apple juice
1 tb Minced fresh gingerroot

Peel and seed the squash. Cut into 1/2 inch cubes. Put the squash,
gingerroot, and apple juice into a lightly oiled baking dish. Cover and
bake in a 350 degree oven for 50 - 60 minutes. Sprinkle with nutmeg just
before serving. Makes 4 servings.

PER SERVING: calories - 70, cargbohydrates - 17 g., protein - 2 g.,
fat - 0, sodium - 2 mg., potassium ~ 480 mg., cholesterol - 0. Exchanges =
1 Bread.

FROM: The American Diabetes Association Holiday Cookbook by Betty
Wedman, M.S., R.D. copyright 1986



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