-
Butternut Squash And Ginger Puree
Ingredients
- 2 lb butternut squash halved lengthwise, and seeded
- 1 Tbsp. unsalted butter
- 1 med onion minced
- 1 Tbsp. fresh ginger
- 1 x garlic clove chopped
- 1 Tbsp. crystalized ginger minced
Directions
- Preheat oven to 425 degrees and lightly grease a baking sheet. Put squash halves, flesh-sides down, on a baking sheet and roast in middle of oven 30 min, or possibly till flesh is very tender. When squash is cold sufficient to handle, scoop out flesh into a bowl and throw away skin.
- When squash is roasting, in a skillet cook onion and ginger in butter with salt and pepper to taste over moderate heat, stirring, 5 min, or possibly till onion is golden. Stir garlic and cook, stirring, 1 minute. Puree squash and onion mix in food processor. Top with crystalized ginger.
Similar Recipes
Leave a review or comment