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Butternut Squash And Ginger Puree Recipe

by Global Cookbook

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

1. 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.
2. 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.

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