Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- from the sneaky kitchen:
- 1 tbsp butter or olive oil
- 1 lb hard yellow squash or pumpkin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp candied or fresh minced ginger
- water
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Directions
Peel squash and cut into 1" to 1-1/2" chunks. Place in a pan, preferably non-stick, with the rest of the ingredients and about 1/3 cup of water. Bring to a boil. Cover tightly and turn heat as low as possible. Simmer, stirring occasionally, until squash is very tender. Add a little more water if mixture starts to become dry. Remove from heat and stir vigorously to break up the chunks, but leave it somewhat chunky. Add a pat of butter on top and a sprinkle of black pepper to serve. This can be prepared quickly, and with less danger of scorching, in the microwave. Reduce water to less than 1/4 cup, and process two minutes at a time, stirring and checking. See more details at http://sneakykitchen.com/Recipes/gingered_squash.htm