Butternut Squash Puree

1. 1

   Cut the squash in half lengthwise and scoop out and discard the seeds.

2. 2

   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.

3. 3

   When it is cool enough to handle, scoop out all the pulp.

4. 4

   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.

5. 5

   Puree the onion mixture with the squash pulp in a food processor and add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.