Butternut Squash and Ginger Puree

1. 1

   Preheat oven to 425 degrees and lightly grease a baking sheet.

2. 2

   Put squash halves, flesh sides down, on a baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender.

3. 3

   When squash is cool enough to handle, scoop out flesh into a bowl and discard skin.

4. 4

   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.

5. 5

   Stir garlic and cook, stirring, 1 minute.

6. 6

   Puree squash and onion mixture in food processor.

7. 7

   Top with crystalized ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.