Butternut - Mashed 'Ginger

By Kwasome

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

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.)