SQUASH SAUCE

      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
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