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1 Place the squash in a steamer above about 1 inch of salted water.
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Cover and cook until the squash is very tender, about 20 minutes.
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To microwave, place the squash and 2 tablespoons of water in a microwave-proof plate or shallow bowl; cover with a lid or plastic wrap.
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Microwave on high for 3 minutes, shake the container, and continue to microwave at 2-minute intervals, until the squash is very tender.
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2 While it is still hot, place the squash in the container of a food processor with the butter and ginger; process until smooth.
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Taste and add salt, pepper, and brown sugar if you like.
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(You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
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3 Reheat over low heat or in a microwave and serve.
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Six Quick Flavorings for Pureed Squash
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Try any of the following, alone or in combination:
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A seeded jalapeno or other chile
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A small handful of fresh herbs, including parsley, cilantro, mint, and sage
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Maple syrup or honey in place of brown sugar
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Olive oil in place of butter
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Other ground spices in place of ginger, including cardamom, cinnamon, mace, and nutmeg
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Curry powder or other spice mixtures.
