Butternut Squash with Minted Green Peas (Butternut squash americaine)
Published December 26, 1981
- Total Time
- 1 hour 10 minutes
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Ingredients
2 butternut squash, about one and one-half pounds each
2 tablespoons melted butter
¼ cup brown sugar
1 teaspoon powdered ginger
1 10-ounce package frozen, small green peas
1 tablespoon butter
2 teaspoons chopped fresh mint or 1 teaspoon dried
Salt, if desired
Freshly ground pepper
Nutritional analysis per serving (4 servings)
60 grams carbs; 23 milligrams cholesterol; 325 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 9 grams fat; 11 grams fiber; 1010 milligrams sodium; 8 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 275 degrees.
- Step 2
Split the squash, lengthwise or crosswise, in half. Scrape out and discard the seeds. Cut off a thin slice from the bottom of each half so that it will rest firmly upright in a pan.
- Step 3
Brush the rims and cavity of each squash with the melted butter.
- Step 4
Blend the sugar and ginger and sprinkle each half, rim and cavity, with equal portions of the mixture. Arrange the halves on a baking sheet and bake one hour.
- Step 5
Meanwhile, put the peas into a sieve and run hot water over them for 15 seconds or until defrosted. Put the peas in a small skillet. Add the one tablespoon butter, mint, salt and pepper to taste. Cook briefly until heated throughout. Do not overcook. Fill the squash halves with the peas and serve immediately.
Private Notes