MARIA'S SAMBA SQUASH

      Title: MARIA'S SAMBA SQUASH
  Categories: Side dish
       Yield: 8 Servings
  
       1    Butternut squash (about 2
            -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.
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