Butternut Squash And Ginger Puree

Recipe Ingredients

2 lbs	908g / 32oz	Butternut squash - halved lengthwise,
		And seeded
1 tablespoon	15ml	Unsalted butter
1 tablespoon	15ml	Onion - chopped (medium)
1 tablespoon	15ml	Fresh ginger
1		Garlic clove - minced
1 tablespoon	15ml	Crystalized ginger - chopped

Recipe Instructions

Preheat oven to 425 degrees and lightly grease a baking sheet. Put squash halves, flesh-sides down, on a baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin.

When squash is roasting, in a skillet cook onion and ginger in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir garlic and cook, stirring, 1 minute. Puree squash and onion mixture in food processor. Top with crystalized ginger.

This recipe yields ?? servings

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9459) - from the TV FOOD NETWORK

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