Roasted Squash Puree With Ginger
In this recipe, velvety roasted butternut squash is mashed to perfection and combined with a luxurious blend of butter, milk, and freshly grated ginger. The result is a side dish that's both comforting and flavorful, making it the perfect addition to any meal.
— Constant Cookbook
Ingredients
- 1 butternut squash, 2 1/2 to 3 lb.
- 2 Tbs. unsalted butter, at room temperature
- 1/2 cup milk
- 1 1/2 tsp. peeled and grated fresh ginger
- Salt and freshly ground pepper, to taste
Instructions
- 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.
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