Low-Fat Butternut Squash With Fresh Ginger

1. 1

   Halve squash and remove seeds and strings.

2. 2

   Put squash halves cut upside down in microwave-safe baking dish, add 2 T water and cover with wax paper.

3. 3

   Microwave on high power about 15 minutes or until tender; check by piercing squash in its thickest part with a fork.

4. 4

   Remove squash pulp from peel.

5. 5

   Roughly dice pulp.

6. 6

   Heat oil in a large skillet or saute pan.

7. 7

   Add onion and saute over medium heat, stirring often, for 7 minutes.

8. 8

   Add minced ginger and saute over low heat for 30 seconds.

9. 9

   Add squash pieces, 1/4 cup broth, ground ginger, sugar, salt and pepper.

10. 10

    Cover and cook, stirring often, about 5 minutes, adding more broth by tablespoons if needed, or until squash is coated with flavoring and is heated through.

11. 11

    Don't worry if squash pieces fall apart.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.