Butternut Squash Puree

Title:
Butternut Squash Puree

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     1    Butternut squash; (about 2


          -1/4 pounds)


     1    Onion sliced (about 3/4 cup)


     3 tb Coarsely grated fresh


          -gingerroot


     2 tb Unsalted butter






 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.


 


 Yield: 2 1/2 cups or 4 to 6 servings


 Recipe By     : COOKING LIVE SHOW #CL8726


 


 Posted to MC-Recipe Digest V1 #235


 


 Date: Sat, 5 Oct 1996 15:58:31 -0500


 


 From: "Jon and Angele Freeman"