Pureed Butternut Squash with Ginger
Published by Houghton Mifflin Harcourt
Because it is so porous, winter squash absorbs water readily; thus it’s better to cook it above water rather than in it.
Cooking Methodmicrowaving, steaming
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian
Equipmentfood processor, microwave, steamer
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, savory, spiced, sweet
Type of Dishvegetable
- 1½ pounds butternut or other winter squash, peeled (see opposite) and cut into chunks
- 2 tablespoons butter
- 1 to 2 teaspoons peeled and roughly chopped fresh ginger or 1 teaspoon ground ginger, or to taste
- Salt and freshly ground black pepper to taste
- 1 teaspoon brown sugar, or to taste (optional)
1 Place the squash in a steamer above about 1 inch of salted water. Cover and cook until the squash is very tender, about 20 minutes. To microwave, place the squash and 2 tablespoons of water in a microwave-proof plate or shallow bowl; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container, and continue to microwave at 2-minute intervals, until the squash is very tender.
2 While it is still hot, place the squash in the container of a food processor with the butter and ginger; process until smooth. Taste and add salt, pepper, and brown sugar if you like. (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
3 Reheat over low heat or in a microwave and serve.
Six Quick Flavorings for Pureed Squash
Try any of the following, alone or in combination:
A seeded jalapeno or other chile
A small handful of fresh herbs, including parsley, cilantro, mint, and sage
Maple syrup or honey in place of brown sugar
Olive oil in place of butter
Other ground spices in place of ginger, including cardamom, cinnamon, mace, and nutmeg
Curry powder or other spice mixtures.
1998 Mark Bittman