Maria's samba squash

Yield: 8 Servings

Ingredients:

1 Butternut squash (about 2

Instructions:

-pounds) peeled seeded and -cut into 1" chunks (see -note below) 6 md Carrots cut int 6" chunks 1 tb Unsalted butter or low-fat -butter substitute 1/8 ts Ground ginger Salt to taste Freshly ground black pepper -to taste Winter squash - acorn or butternut - is an exciting substitute for the unusual baked or mashed potatoes. The bite of ginger spices squash up perfectly. For a sweeter taste add cinnamon nutmeg and mace along with the ginger. My Jamaican friend Maria shared her easy delicious recipe with us. 1. Place squash and carrots in a large heavy pot and cover with salted water. Bring to a boil reduce heat to a simmer and cook until tender 15-20 minutes. Drain well and remove to a bowl. 2. Coarsely mash vegetables along with the butter and ginger. Season generously with salt and pepper. Per serving: 80 calories 2 grams fat 4 milligrams cholesterol. NOTE: Butternut squash can be diffucult to cut because the pulp is very firm and the outer skin is slightly tough so work carefully. Cut the squash in half crosswise at the base of the large neck. Then carefully cut in half lengthwise. Scoop out any seeds in the cavity and slice the halves into 1" lengths crosswise. Peel the skin from each piece and continue with recipe.