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pureed-butternut-squash-with-ginger

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Because it is so porous, winter squash absorbs water readily; thus it’s better to cook it above water rather than in it.

Yield : 4 servings
Cooking Time : About 20 minutes

Ingredients

  • 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)

Directions

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:

1. A seeded jalapeno or other chile

2. A small handful of fresh herbs, including parsley, cilantro, mint, and sage

3. Maple syrup or honey in place of brown sugar

4. Olive oil in place of butter

5. Other ground spices in place of ginger, including cardamom, cinnamon, mace, and nutmeg

6. Curry powder or other spice mixtures.


© 1998 Mark Bittman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

124kcal (6%)
27mg (3%)
19mg (31%)
163mcg RAE (5%)
547mg
33mg
3g
1g
0g
16g
15mg (5%)
304mg (13%)
4g (19%)
7g (10%)
1mg (4%)
 

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