Strong-flavoured spices match well with the natural sweetness of squash. Squash is not only tasty but also a rich source of beta-carotene, potassium and fibre.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2008
Ingredients
Method
Peel and seed squash; cut into about 1-inch (2.5 cm) cubes. Set aside.In large saucepan, heat oil over medium heat; cook onion, garlic, cumin, ginger, cayenne and salt for about 8 minutes or until softened.
Stir in squash; cook, stirring, for 2 minutes. Add paprika and 3/4 cup (175 mL) water; cover and simmer for 15 minutes or until very tender. Stir in butter. Using potato masher, mash until smooth. (For smoother consistency, puree in food processor.)
Nutritional facts Per serving: about
- Sodium 197 mg
- Protein 3 g
- Calories 223.0
- Total fat 13 g
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 29 g
%RDI
- Iron 14.0
- Folate 23.0
- Calcium 10.0
- Vitamin A 269.0
- Vitamin C 60.0
