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    You are in: Home / Recipes / Butternut Squash in Ginger and Garlic (Adapt. Julia Child) Recipe
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    Butternut Squash in Ginger and Garlic (Adapt. Julia Child)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    coconutty's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      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.
    2. 2
      Cut into thumbnail sized dice.
    3. 3
      Steam squash until just tender (about 10 minutes). Do not overcook.
    4. 4
      Drain cooking water into another sauce pan, boil down quickly with optional meat juices and optional extra butter, ginger and garlic.
    5. 5
      When well reduced and liquid is almost syrupy, pour it over the squash. Toss with liquid and correct seasoning.

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash in Ginger and Garlic (Adapt. Julia Child)

    Serving Size: 1 (96 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 59.0
     
    Calories from Fat 1
    43%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 199.9 mg
    8%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.6 g
    10%
    Protein 1.4 g
    2%

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