Squash with Maple-Ginger Butter
Prep: 10 min, Cook: 15 min.
- 2 lbs. acorn squash, quartered, seeds and peel discarded
- 1-1/2 Tbs. pure maple syrup
- 1 Tbs. unsalted butter
- 1 Tbs. fresh ginger, grated
- 1 tsp. lime or lemon juice
Place squash in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Melt maple syrup and butter in a saucepan over low heat. Put ginger in a small sieve set over a bowl and press firmly to extract the juice. You should have about 1 tsp. juice. Stir ginger and lime juice into syrup mixture. Spoon over squash and serve immediately.
Per serving: calories 137, fat 3.1g, 19% calories from fat, cholesterol 8mg, protein 1.9g, carbohydrates 29.0g, fiber 3.4g, sugar 10.4g, sodium 8mg, diet points 2.8.
Dietary Exchanges: Milk: 0.0, Vegetable: 3.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.6, Sugar: 0.3, Very lean meat protein: 0.0
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