| 1 | Winter squash - acorn or butternut - is an exciting substitute for the unusual baked or mashed potatoes. |
| 2 | The bite of ginger spices squash up perfectly. |
| 3 | For a sweeter taste, add cinnamon, nutmeg and mace along with the ginger. |
| 4 | My jamaican friend, maria, shared her easy, delicious recipe with us. |
| 5 | Place squash and carrots in a large, heavy pot and cover with salted water. |
| 6 | Bring to a boil, reduce heat to a simmer and cook until tender, 15-20 minutes. |
| 7 | Drain well and remove to a bowl. |
| 8 | Coarsely mash vegetables along with the butter and ginger. |
| 9 | Season generously with salt and pepper. |
| 10 | Per serving: 80 calories, 2 grams fat, 4 milligrams cholesterol. |
| 11 | Note: butternut squash can be diffucult to cut, because the pulp is very firm and the outer skin is slightly tough, so work carefully. |
| 12 | Cut the squash in half crosswise at the base of the large neck. |
| 13 | Then carefully cut in half lengthwise. |
| 14 | Scoop out any seeds in the cavity and slice the halves into 1" lengths crosswise. |
| 15 | Peel the skin from each piece and continue with recipe. |
