Maple Squash Puree

1. 1

   Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes.

2. 2

   Reserve 1/2 cup cooking liquid, then drain squash in a colander.

3. 3

   Puree squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if puree is too thick.

4. 4

   Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.

5. 5

   Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp.

6. 6

   Transfer bacon to paper towels to drain, then crumble and sprinkle over puree.

7. 7

   Add 1 teaspoon finely grated peeled fresh ginger to puree along with pepper and salt.

No additional tips available.