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Ingredients
- 2 lb butternut squash halved lengthwise, and seeded
- 1 Tbsp. unsalted butter
- 1 med onion minced
- 1 Tbsp. fresh ginger
- 1 x garlic clove chopped
- 1 Tbsp. crystalized ginger minced
Directions
- Preheat oven to 425 degrees and lightly grease a baking sheet. Put squash halves, flesh-sides down, on a baking sheet and roast in middle of oven 30 min, or possibly till flesh is very tender. When squash is cold sufficient to handle, scoop out flesh into a bowl and throw away skin.
- When squash is roasting, in a skillet cook onion and ginger in butter with salt and pepper to taste over moderate heat, stirring, 5 min, or possibly till onion is golden. Stir garlic and cook, stirring, 1 minute. Puree squash and onion mix in food processor. Top with crystalized ginger.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 889g | |
| Calories 497 | |
| Calories from Fat 109 | 22% |
| Total Fat 12.48g | 16% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 38mg | 2% |
| Potassium 2887mg | 82% |
| Total Carbs 101.18g | 27% |
| Dietary Fiber 17.2g | 57% |
| Sugars 21.19g | 14% |
| Protein 9.2g | 15% |
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