Butternut Squash And Ginger Puree

By á-170456

Ingredients

• 2 pounds butternut squash halved lengthwise, and seeded
• 1 tablespoon unsalted butter
• 1 medium onion chopped
• 1 tablespoon fresh ginger
• 1 garlic clove minced
• 1 tablespoon crystalized ginger chopped

Details

Servings 1

Preparation

Step 1

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