Title: Butternut Squash with Ginger
Categories: Vegetable Diet Lowfat Diabetic
Yield: 4 Servings

		Large butternut squash
1	tb	Minced fresh gingerroot
1/4	c	Unsweetened apple juice

Peel and seed the squash. Cut into 1/2 inch cubes. Put the squash, gingerroot, and apple juice into a lightly oiled baking dish. Cover and bake in a 350 degree oven for 50 - 60 minutes. Sprinkle with nutmeg just before serving. Makes 4 servings.

PER SERVING: calories - 70, cargbohydrates - 17 g., protein - 2 g., fat - 0, sodium - 2 mg., potassium ~ 480 mg., cholesterol - 0. Exchanges = 1 Bread.

FROM: The American Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D. copyright 1986

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