Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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