Butternut squash puree
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | butternut squash -- (about 2 | |
| 1 | Onion sliced (about 3/4 cup) | |
Directions
¼ pounds)
3 TB coarsely grated fresh
: gingerroot
2 TB unsalted butter
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: 2½ cups or 4 to 6 servings Recipe By : COOKING LIVE SHOW #CL8726 From: "Jon And Angele Freeman" <jfreemadate: Wed, 9 Oct 1996 11:34:50 ~0500
Related recipes
- Baked butternut squash
- Butternut soup
- Butternut squash
- Butternut squash & ancho chili puree
- Butternut squash and ancho chile puree
- Butternut squash and ancho chili puree
- Butternut squash casserole
- Butternut squash gratin
- Butternut squash puree with cranberries
- Butternut squash souffle
- Butternut squash soup
- Creamy butternut squash soup
- Fettuccine with butternut squash puree
- Orange-and-ginger butternut squash puree
- Roasted butternut squash
- Roasted butternut squash soup
- Sauteed butternut squash
- Spiced butternut squash
- Stuffed butternut squash
- Winter squash puree