Squash in Ginger Cream

2 lb squash, cut into slices or rings

2 tbs butter or margarine

2 tsp grated fresh gingerroot

2 tsp flour

1/3 cup light cream or milk

1/3 cup chicken broth

1 tsp brown sugar

1/4 tsp each salt and pepper

Slivers of fresh gingerroot (optional garnish)

Place squash pieces in 1/4 cup water in microwave dish; cover and micro-cook for 5 to 7 minutes turning once. (Or steam squash for about 20 minutes or until fork-tender).

Meanwhile, prepare sauce:
In a saucepan melt butter, add ginger and saute 1 minute. Stir in flour. Add milk and broth all at once; cook till thickened. Stir in brown sugar, salt, and pepper, heat through. Serve sauce over squash. Garnish with slivers of fresh ginger if desired.

Makes 4 servings.

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Vegetables

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Cajun Country -- New Iberia, Louisiana