Butternut Squash and Ginger Puree

Total Time:
50 min
Prep:
5 min
Cook:
45 min
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.


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