Squash Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Butternut, buttercup or
Acorn squash,
1 cup: -- water,
1 tbsp: Tahini,
1 tsp: Soy sauce,
Juice from 2 t grated fresh,
Ginger,
Directions:
Wash, peel and cut squash into 1/2" cubes.
Steam until soft (buttercup or acorn, 5 minutes; butternut, 10
minutes). Drain, reserving the water.
Puree squash with one cup reserved water.
Add tahini and soy sauce and simmer for 15 minutes.
Wash ginger carefully and removeany dry ends or decaying spots, but
do not peel.Grate on a fine sharp grater. To make ginger juice,
squeeze grated pieces in a garlic press. Stir juiceinto sauce.
Serve hot.
Per serving (1/4 cup): 11 cal; .3 g prot; 24 mg sod; 1 g carb; .6 g
fat; 0 mg chol; 6 mg calcium Vegetarian Gourmet, Autumn 92/MM by
DEEANNE
Recipe By :
Source from luhu.jp
Steam until soft (buttercup or acorn, 5 minutes; butternut, 10
minutes). Drain, reserving the water.
Puree squash with one cup reserved water.
Add tahini and soy sauce and simmer for 15 minutes.
Wash ginger carefully and removeany dry ends or decaying spots, but
do not peel.Grate on a fine sharp grater. To make ginger juice,
squeeze grated pieces in a garlic press. Stir juiceinto sauce.
Serve hot.
Per serving (1/4 cup): 11 cal; .3 g prot; 24 mg sod; 1 g carb; .6 g
fat; 0 mg chol; 6 mg calcium Vegetarian Gourmet, Autumn 92/MM by
DEEANNE
Recipe By :
Source from luhu.jp
Tags
Other sauce