|
| |
| Roasted Squash Puree with Ginger |
| A bowl of creamy squash puree is one of the comfort foods of the autumn table. Although squash |
| is often boiled, roasting brings out its sweetness. Acorn, Hubbard, turban squash or pumpkin can |
| be used in place of the butternut squash. |
| 1 butternut squash, 2 1/2 to 3 lb. |
| 2 Tbs. unsalted butter, at room temperature |
| 1 1/2 tsp. peeled and grated fresh ginger |
| Salt and freshly ground pepper, to taste |
| Preheat an oven to 400°F. Lightly oil a baking sheet. |
| Cut the squash in half through the stem end and place, cut sides down, on the prepared baking |
| sheet. Bake until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and set |
| aside until cool enough to handle. Using a spoon, scoop out the seeds and fibers and discard. |
| Spoon the flesh into a bowl and keep warm. |
| In a small saucepan over medium heat, combine the butter and milk and heat until the butter melts |
| and the milk is hot, about 1 minute. Remove from the heat. |
| Using a potato masher, mash the squash until smooth. Alternately, process the squash in a food |
| processor fitted with the metal blade, pulsing several times until smooth, about 1 minute. Stir in |
| the milk mixture and ginger and season with salt and pepper. |
| Transfer to a heavy saucepan and place over low heat. Reheat gently, stirring to prevent scorching. |
| Spoon into a warmed serving bowl and serve immediately. Serves 6. |
| Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated