Mashed butternut squash with ginger
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Butternut squash; peeled cut in 1 1/2 \" cubes |
| 1½ | tablespoon | Butter |
| ½ | teaspoon | Ground ginger |
| Salt and white pepper | ||
Directions
1. Fit a large soup kettle with a steamer basket; fill kettle with enough water to come to the bottom of the basket. Bring water to boil; add squash. Cover, and cook over medium-high heat until squash is very tender when pierced with a thin-bladed knife, 14 to 16 minutes.
2. Transfer squash to a shallow bowl, add butter, ginger, and salt and pepper to taste; mash with a fork to a coarse puree. Adjust seasoning and serve. Can be covered and refrigerated overnight; reheat in microwave or double boiler.
Cook's Illustrated Nov/Dec 94
Submitted By DIANE LAZARUS On 12-20-94
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