Butternut Squash Puree

Yield:
2 1/2 cups or 4 to 6 servings
Level:
Easy
Ingredients
  • 1 butternut squash (about 2 1/4 pounds)
  • 1 onion, sliced (about 3/4 cup)
  • 3 tablespoons coarsely grated fresh gingerroot
  • 2 tablespoons unsalted butter
Directions
  • Cut the squash in half lengthwise and scoop out and discard the seeds. Bake the squash, cut side down, on a lightly oiled baking sheet in a preheated 400 degree F oven for 40 minutes or until it is tender. When it is cool enough to handle, scoop out all the pulp. While the squash is baking, in a skillet cook the onion and the gingerroot in the butter over low heat, stirring, until the onion is softened. Puree the onion mixture with the squash pulp in a food processor and add salt and pepper to taste.


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