Last updated 6/12/2012 1:24:39 AM. Recipe ID 58287. Report a problem with this recipe.
Title: Squash sauce
Categories: Other sauce
Yield: 8 Servings
1 c Butternut -- buttercup or
1 c -- water
1 tb Tahini
1 ts Soy sauce
Juice from 2 t grated fresh
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.
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
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