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Cooking Recipes
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Cooking
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Butternut Squash Puree
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| Ingredients: |
- 1 Butternut squash; (about 2 1/4 pounds)
- 1 Onion sliced (about 3/4 cup)
- 3 Tbs Coarsely grated fresh gingerroot
- 2 Tbs Unsalted butter
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| Directions: |
- Cut the squash in half lengthwise and scoop out and discard the seeds. Bake the squash, cut side down, on a lightly oiled baking sheet in a preheated 400 degree F oven for 40 minutes or until it is tender. When it is cool enough to handle, scoop out all the pulp. While the squash is baking, in a skillet cook the onion and the gingerroot in the butter over low heat, stirring, until the onion is softened. Puree the onion mixture with the squash pulp in a food processor and add salt and pepper to taste.
- Yield: 2 1/2 cups or 4 to 6 servings
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