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Ammi's Famous Squash

Source of Recipe


Ammi Borsche






List of Ingredients



• 4 lbs. whole, uncooked butternut or acorn squash
  
• 3/4 stick of butter
  
• 1 Tbsp minced fresh ginger root
  
• 1/2 Tbsp each: brown sugar, nutmeg and cinnamon
  
• Toasted hazelnuts or walnuts, chopped (for garnish)
  






Instructions



1. Cut the squash in half. Remove and discard the seeds.
   
   
2. Place squash halves face down on an ungreased cookie sheet. In a preheated 400-degree oven, bake until you can plunge a fork clear through the squash with minimal resistance, about 45 minutes. Remove squash from oven and cool, face up, for 10 minutes.
   
   
3. While squash is cooling, melt butter over low heat and add ginger. Saute until ginger becomes translucent -- a minute or so. Remove from heat and stir in brown sugar, nutmeg and cinnamon. Set the mixture aside.
   
   
4. Scrape the squash from the skin and use a potato masher to puree it. Fold in the melted-butter mixture, sprinkle with nut garnish and serve.
   
   Makes 8 to 12 side-dish servings.