Butternut Squash In Ginger And Garlic Adapt Julia Child Recipes

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BUTTERNUT SQUASH WITH GINGER



Butternut Squash With Ginger image

Quick Easy & Tasty-- This is really a remake of my recipe#15818 Ginger Squash Casserole but I didn't feel like mashed squash so I changed it a bit and reposted it as this recipe. We enjoyed it and I hope you do too The ginger/squash combination is a lovely flavor sensation

Provided by Bergy

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 butternut squash, peeled, deseeded, cut into 1 1/2-inch pieces (apprx 4 cups)
3 tablespoons butter (or less)
2 tablespoons fresh ginger, finely chopped
1 1/2 tablespoons brown sugar or 1 1/2 tablespoons brown sugar substitute
salt & pepper

Steps:

  • Place the prepared squash in a lightly greased oven proof dish.
  • Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
  • Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.

Nutrition Facts : Calories 226, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 75.1, Carbohydrate 38.8, Fiber 5.7, Sugar 11.3, Protein 3

BUTTERNUT SQUASH IN GINGER AND GARLIC (ADAPT. JULIA CHILD)



Butternut Squash in Ginger and Garlic (Adapt. Julia Child) image

I haven't tried this and am posting here for safekeeping. Julia suggests this as a side dish for pork. You can also substitute white turnips or rutabaga, which also go well with pork.

Provided by coconutty

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

5 cups diced butternut squash (in thumbnail sized dice)
1/2 teaspoon salt
2 -3 tablespoons butter (optional)
4 -6 tablespoons juices from cooked meat (optional)
2 tablespoons finely minced fresh ginger
2 tablespoons finely minced fresh garlic
salt and pepper
2 -3 tablespoons fresh minced parsley or 2 -3 tablespoons chives

Steps:

  • 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 : Calories 59, Fat 0.2, Sodium 199.9, Carbohydrate 15.1, Fiber 2.5, Sugar 2.6, Protein 1.4

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