Hubbard squash puree with orange and candied ginger

Ingredients

Quantity		Ingredient
1		Hubbard squash
¼	cup	Firmly packed brown sugar
1	teaspoon	Peeled; chopped fresh
		; ginger
1	tablespoon	Chopped candied ginger
1	tablespoon	Orange juice concentrate
2	tablespoons	Unsalted butter
		Salt
		Cracked black pepper
¼	cup	Hazelnuts; toasted and finely
		; ground

Directions

Preheat the oven to 425ø. Cut the squash in half lengthwise and place cut-side up on a lightly greased roasting pan. Roast the squash in the oven until tender, about 50 minutes. Remove the squash from the oven. Using a large spoon, scrape the squash flesh into the bowl of a food processor. Add the brown sugar, fresh ginger, candied ginger, orange juice concentrate, and butter and puree until smooth. Season to taste with the salt and pepper.

Top with the ground hazelnuts and serve immediately. To serve refrigerated puree, reheat just until warm through, then top with the ground hazelnuts and serve.

Converted by MC_Buster.

Per serving: 169 Calories (kcal); 11g Total Fat; (57% calories from fat); 2g Protein; 17g Carbohydrate; 16mg Cholesterol; 8mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates

Converted by MM_Buster v2.0n.

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