Mashed Butternut Squash With Ginger Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Butternut squash, peeled cut in 1 1/2 " cubes
1 1/2 tbsp: Butter,
1/2 tsp: Ground ginger,
Salt and white pepper,
Directions:
1. Fit a large soup kettle with a steamer basket; fill kettle with
enough water to come to the bottom of the basket. Bring water to
boil; add squash. 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 a shallow bowl, add butter, ginger, and salt and
pepper to taste; mash with a fork to a coarse puree. Adjust seasoning
and serve. Can be covered and refrigerated overnight; reheat in
microwave or double boiler.
Cooks Illustrated Nov/Dec 94
Source from luhu.jp
enough water to come to the bottom of the basket. Bring water to
boil; add squash. 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 a shallow bowl, add butter, ginger, and salt and
pepper to taste; mash with a fork to a coarse puree. Adjust seasoning
and serve. Can be covered and refrigerated overnight; reheat in
microwave or double boiler.
Cooks Illustrated Nov/Dec 94
Source from luhu.jp