Title: Squash sauce
 Categories: Other sauce
      Yield: 8 Servings
 
      1 c  Butternut -- buttercup or
           Acorn squash
      1 c  -- water
      1 tb Tahini
      1 ts Soy sauce
           Juice from 2 t grated fresh
           Ginger
 
  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.
  
  Serve hot.
  
  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
  DEEANNE