Ginger Butternut Squash Casserole

1. Steam the squash over salted water for about 20 minutes or until tender.

2. While still warm process the squash with the ginger and butter until it has a smooth texture.

3. Taste, season with salt& pepper.

4. If you wish add the brown sugar (it gives it a mellow taste).

5. Place in casserole.

6. You may now cover and refrigerate until 30 minutes before dinner or put in in a 350f oven for 20 minutes, covered and serve.

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Nutrient	Quantity
Total fats	15.1104 g
Protein	12.2305 g
Carbohydrates	96.9334 g
Energy	514.5752 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2872 g
Water	592.1006 g
Aspartic acid	1.2322 g
Calcium, Ca	460.6969 mg
Fiber, total dietary	16.4778 g
Carotene, beta	28753.2545 g
Niacin	9.9821 mg
Vitamin A, RAE	3620.5714 g
Arginine	1.175 g
Riboflavin	0.2905 mg
Fatty acids, total saturated 20:1	0.0204 g
Glutamic acid	2.3888 g
Sodium, Na	52.4556 mg
Fatty acids, total saturated 16:1 undifferentiated	0.044 g
Total lipid (fat)	15.1104 g
Manganese, Mn	1.8265 mg
Fructose	6.8358 g
Proline	0.4904 g
Fatty acids, total saturated 16:0	1.4149 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	10.0073 g
Choline, total	1.359 mg
Sugars, total	23.7684 g
Serine	0.5585 g
Fatty acids, total saturated 18:0	0.62 g
Vitamin B-6	1.1026 mg
Selenium, Se	3.5379 g
Ash	7.0144 g
Fatty acids, total saturated 18:1 undifferentiated	5.4215 g
Pantothenic acid	2.9498 mg
Phenylalanine	0.5504 g
Copper, Cu	0.9885 mg
Betaine	0.009 mg
Thiamin	1.0663 mg
Methionine	0.2585 g
Iron, Fe	5.6036 mg
Carbohydrate, by difference	96.9334 g
Phosphorus, P	451.8485 mg
Folate, total	213.6351 g
Alanine	0.5663 g
Valine	0.594 g
Fatty acids, total saturated 18:2 undifferentiated	6.3099 g
Glycine	0.6194 g
Carotene, alpha	5674.4473 g
Glucose (dextrose)	6.8574 g
Fatty acids, total saturated 14:0	0.0367 g
Zinc, Zn	2.4289 mg
Isoleucine	0.4972 g
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	6.6037 g
Leucine	0.8 g
Vitamin A, IU	72345.4894 IU
Folate, DFE	213.6351 g
Tryptophan	0.2128 g
Vitamin C, total ascorbic acid	143.0818 mg
Phytosterols	0.6 mg
Tyrosine	0.4559 g
Vitamin K (phylloquinone)	7.4883 g
Fatty acids, total saturated	2.1676 g
Histidine	0.2877 g
Fatty acids, total monounsaturated	5.4919 g
Threonine	0.4272 g
Folate, food	213.6351 g
Cryptoxanthin, beta	23616.3148 g
Vitamin E (alpha-tocopherol)	9.808 mg
Magnesium, Mg	262.6624 mg
Lysine	0.4253 g
Potassium, K	2547.7406 mg
Cystine	0.1695 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	2 teaspoons	3.2	0.7108	0.03
Butter	2 tablespoons	171	7.857	14.4
Brown sugar	1 tablespoon	34.2	8.8281	0
salt pepper	0	0	0	0
butternut squash	1.5 lb	306.1752	79.5375	0.6804