---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Butternut Squash with Ginger
 Categories: Vegetables, Low-cal, Low-fat, Diabetic
      Yield: 4 servings
 
           Large butternut squash           
    1/4 c  Unsweetened apple juice
      1 tb Minced fresh gingerroot        
 
       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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