A simple side dish for the fall.
Pureed Winter Squash with Ginger
- 1 1/2 pounds butternut or winter squash, peeled and cut into chunks
- 2 tablespoons butter
- 1 to 2 teaspoons peeled and roughly chopped fresh ginger or 1 teaspoon ground ginger, or to taste
- salt and black pepper to taste
- 1 teaspoon brown sugar, or to taste (optional)
Place the squash in a steamer above about 1 inch of salted water. Cover and cook until the squash is very tender, about 20 minutes. While it is still hot, place the squash in the container of a food processor with the butter and ginger; process until smooth. Taste and add salt, pepper, and brown sugar if you like. Reheat over low heat or in a microwave and serve.
How to Cook Everything, Mark Bittman