Orange-and-ginger butternut squash puree
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Butternut Squash, Peeled -- |
| Cut in 1/2\" cubes | ||
| 1½ | teaspoon | Fresh Ginger -- grated |
| 1 | teaspoon | Orange Zest -- grated |
| 1 | teaspoon | Kosher Salt -- plus more to |
| Taste | ||
| Pepper, Freshly Ground -- to | ||
| Taste | ||
Directions
Put the squash in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 mins. Drain well. Transfer the squash to a food processor. Add the ginger and orange zest and process until smooth. Add salt and pepper. Divde among 4 plates and serve. Makes 4 servings as a side dish.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-09-95 (22:35) (159) Fido: Cooking
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