Servings: 4

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Squash in Ginger Cream


2 pounds Frieda’s Squash (such as Acorn, Butternut, Banana, Buttercup, Delicata, Golden Nugget, or Sweet Dumpling), cut into slices or rings, skin removed
2 tablespoons butter or margarine
2 teaspoons Frieda’s Fresh Ginger, grated
2 teaspoons flour
1/3 cup light cream or milk
1/3 cup chicken broth (or vegetable broth)
1 teaspoon brown sugar
1/4 teaspoon each salt and pepper
Slivers of fresh ginger (optional garnish)


Steam squash for about 20 minutes or until fork-tender. Meanwhile, prepare sauce: In a saucepan melt butter or margarine; add ginger and sauté 1 minute. Stir in flour. Add milk and chicken broth all at once; cook until thickened and bubbly. Stir in brown sugar, salt and pepper; heat through. Serve sauce over cooked squash. Garnish with slivers of fresh ginger, if desired.