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Veggies: Mashed Butternut Squash with Ginger

Source of Recipe

Cook's Illustrated Nov/Dec 94


List of Ingredients

2 lb Butternut squash, peeled, cut in 1 1/2 " cubes
1 1/2 tb Butter
1/2 ts Ground ginger
Salt and white pepper


Recipe

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. serves 4.