T’is the season for butternut squash. Squash is everywhere. Abundance of butternut squash means that a pound of squash is more affordable than potatoes. The next time you plan on making mashed potatoes consider swapping the potatoes with squash. You are in for a treat. First roast the butternut squash, then puree until soft, add a sprinkle of ginger, or cinnamon. You end up with a beautiful rich side that is bright, delicious and nutritious.
Smashed Butternut Squash with Ginger 6 Comments
Oct 29, 2008
|4||cups cooked squash or pumpkin, mashed|
|2||tablespoons unsalted butter|
|1||to 2 teaspoons of ground ginger (or any combination of nutmeg, cloves, cinnamon, and/or pepper, to taste)|
Preheat oven at 350 degrees. Roast butternut squash until a fork goes through the flesh. About 40 minutes. With a spoon, scoop out the flesh and add butter, spices and salt. Blend until smooth in a food processor. Serve warm.