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Mashed Butternut Squash with Ginger
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 121
% Daily Value**
Total Fat 5g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 12mg
Sodium 39mg
Total Carbohydrate 22g
Dietary Fiber 0g
Sugars 4g
Protein 2g
Vitamin A  460%Vitamin C  52%
Calcium  9%Iron  7%
Potassium  17%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Mashed Butternut Squash with Ginger

Date Added: December 11, 2019


1 1/2 Tablespoons Butter Soft
1/2 Teaspoon Ground Ginger or equivalent fresh minced
2 Pounds Butternut Squash peeled cut in 1 1/2 &
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1. Fit a large soup kettle with a steamer basket; fill kettle with enough water to come to the bottom of the basket.

2. Bring water to boil; add squash. Cover, and cook over medium-high heat until squash is very tender when pierced with a thin-bladed knife, 14 to 16 minutes.

3. Transfer squash to a shallow bowl, add butter, ginger, and salt and pepper to taste; mash with a fork to a coarse puree.

4. Adjust seasoning and serve. Can be covered and refrigerated overnight; reheat in microwave or double boiler.

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Dietary Notes:
This recipe is very low-sodium with 39mg per serving and low-cholesterol with 11.5mg per serving

This recipe is high in Vitamin A with 460% of your daily recommended intake per serving. This recipe is high in Vitamin C with 52% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter allergies.
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