Recipe - Marias Samba Squash

1 Butternut squash (about 2
pounds), peeled, seeded and
cut into 1" chunks (see
note below)
6 md Carrots, cut int 6" chunks
1 tablespoon Unsalted butter or lowfat
butter substitute
1/8 teaspoon Ground ginger
Salt to taste
Freshly ground black pepper,
to taste

Winter squash acorn or butternut is an exciting substitute for the
unusual baked or mashed potatoes. The bite of ginger spices squash up
perfectly. For a sweeter taste, add cinnamon, nutmeg and mace along
with the ginger. My Jamaican friend, Maria, shared her easy,
delicious recipe with us.

1. Place squash and carrots in a large, heavy pot and cover with
salted water. Bring to a boil, reduce heat to a simmer and cook until
tender, 1520 minutes. Drain well and remove to a bowl.

2. Coarsely mash vegetables along with the butter and ginger. Season
generously with salt and pepper.

Per serving: 80 calories, 2 grams fat, 4 milligrams cholesterol.

NOTE: Butternut squash can be diffucult to cut, because the pulp is
very firm and the outer skin is slightly tough, so work carefully.
Cut the squash in half crosswise at the base of the large neck. Then
carefully cut in half lengthwise. Scoop out any seeds in the cavity
and slice the halves into 1" lengths crosswise. Peel the skin from
each piece and continue with recipe.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip