Roasted Squash Mash With Ginger Puree

1. 1

   Preheat an oven to 400 degrees.

2. 2

   Cut the squash in half lengthwise. With a spoon scoop out the seeds and discard. Place the squash cut side down in a shallow baking dish. Add 1 cup water.

3. 3

   Bake squash in the oven until tender and a knife can be easily inserted into the thickest part of the squash; 45 to 50 minutes depending on size.

4. 4

   Cool until it can be handled, approximately 15 minutes. Remove the skin and discard.

5. 5

   In a small saucepan over medium heat, melt the butter. Add the milk until the milk is hot, about 1 minute. Be careful not to burn! Stir in the grated ginger with a fork.

6. 6

   Place the squash in a bowl and mash with a potato masher until smooth.

7. 7

   Add the milk-ginger mixture to the mashed squash. Season to taste with salt and pepper.

8. 8

   Place in a serving bowl and serve immediately. Garnish with chives or dill, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.