• 2 lbs. butternut squash, peeled, seeded and cut into 1 inch pieces
• 2 Tbs. frozen orange juice concentrate
• 2 Tbs. brown sugar
• 1 Tbs. unsalted butter
• 1/4 tsp. ground ginger

Preheat oven to 400°F. Combine all ingredients in a buttered baking dish. Cover with foil and bake 45 minutes, or until squash is tender. Transfer to a bowl, season with salt and pepper to taste and mash.

Microwave method: Puncture squash several times with a knife or fork and place on a microwave safe plate. Cook on high 5 minutes. Cut into quarters and remove seeds and pulp. Return to plate, cut side down, and cover with waxed paper. Microwave on high 7 minutes. Turn over and microwave on high 6-8 minutes or until soft. Scoop out squash and place in a bowl. Add remaining ingredients and mix well.

Per serving: calories 168, fat 3.1g, 15% calories from fat, cholesterol 8mg, protein 2.5g, carbohydrates 36.7g, fiber 7.8g, sugar 16.2g, sodium 12mg, diet points 2.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.1, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 0.6, Sugar: 0.3, Very lean meat protein: 0.0

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