MASHED BUTTERNUT SQUASH WITH GINGER

By blum099

Serves 4-6 (about 3 cups). Published November I. 1994.

Ingredients

• 2 pounds butternut squash , peeled and cut into 1 1/2 inch cubes
• 1 1/2 tablespoons unsalted butter
• 1/2 teaspoon ground ginger
• Table salt
• Ground white pepper

Preparation

Step 1

INSTRUCTIONS
1. Fit large soup kettle with steamer basket; fill kettle with enough water to come to bottom of basket. Bring water to boil; add squash to steamer. Cover, and cook over medium-high heat until squash is very tender when pierced with a thin-bladed knife, 14 to 16 minutes.
2. Transfer squash to shallow bowl, add butter, ginger, and salt and ground white pepper to taste; mash with fork to a coarse puree. Adjust seasoning and serve. (Squash can be covered and refrigerated overnight; reheat in microwave or double boiler.)
TECHNIQUE
Two Ways to Cut Squash Safely-Knife and Rubber Mallet
1. Set squash on damp kitchen towel to hold it in place.
Position knife on rind of squash.
TeCHNIQUE
2. Strike back of knife with rubber mallet to drive knife