Butternut Squash and Ginger Puree

Ingredients

• 2-pounds butternut squash, halved lengthwise and seeded
• 1 tablespoon unsalted butter
• 1 medium onion, chopped
• 1 tablespoon fresh ginger
• 1 garlic clove, minced
• 1 tablespoon crystalized ginger,chopped

Directions

Preheat oven to 425 degrees and lightly grease a baking sheet. Put squash halves, flesh sides down, on a baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. When squash is roasting, in a skillet cook onion and ginger in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir garlic and cook, stirring, 1 minute. Puree squash and onion mixture in food processor. Top with crystalized ginger.