Butternut Squash Puree

* Exported from MasterCook II *

Butternut Squash Puree

Recipe By : COOKING LIVE SHOW #CL8726
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient -- Preparation Method
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1 butternut squash -- (about 2 1/4 pounds)
1 Onion sliced (about 3/4 cup)
3 Tablespoons coarsely grated fresh gingerroot
2 Tablespoons unsalted butter


Cut the squash in half lengthwise and scoop out and discard the
seeds. 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. When it is cool enough to handle, scoop out all the pulp.
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. Puree the onion mixture with the squash pulp in a food
processor and add salt and pepper to taste.

Yield: 2 1/2 cups or 4 to 6 servings

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