Pureed Butternut Squash With Ginger

Ingredients

1 1/2 pounds butternut or other winter squash, peeled and cut into chunks

2 tablespoons butter

1 teaspoon to 2 teaspoons peeled and roughly chopped fresh ginger or 1 ground ginger, or t

salt and freshly ground black pepper to taste

1 teaspoon brown sugar, or to taste (optional)

Place the squash in a steamer filled with 1 inch of salted water.

Cover and cook until the squash is tender (approximately 20 minutes)

While the squash is still hot, place it in the food processor with the butter and ginger.

Process until smooth.

Adapted from Mark Bittman's "How to Cook Everything"

4 servings

Thursday, December 10, 2009 - 4:57pm