Maria's Samba Squash
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
butternut squash
|
*
|
| 6 | medium |
carrots
chunked |
|
| ⅛ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
butternut squash
|
*
|
| 6 | medium |
carrots
chunked |
|
| 0.6 | ml |
ginger
ground |
|
Directions
Place squash and carrots in a large, heavy pot and cover.
Bring to a boil, reduce heat to a simmer and cook until tender, 15 to 20 minutes.
Drain well and remove to a bowl.
Coarsely mash vegetables along with the butter and ginger. Season generously with salt and pepper.
