Mark Bittman's Pureed Butternut Squash with Ginger -

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Mark Bittman's Pureed Butternut Squash with Ginger

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By Mark Bittman

Posted December 29th, 2007

This article is reprinted with permission from How to Cook Everything: Holiday Cooking, by Mark Bittman, (2003, Wiley)

How to Cook Everything: Holiday Cooking

Servings:	4
Author Notes:	Because it is so porous, winter squash absorbs water readily; thus it's better to cook it above water rather than in it.
Ingredients:	1 1/2 pounds butternut or other winter squash, peeled 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
Instructions:	1. Place 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 water in a microwave 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 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. Preparation Tip: Peel butternut squash with a paring knife, its skin is too tough for a vegetable peeler (and be ruthless rather than careful; squash is cheap). The densest beast “meat” is in the narrow part, where there are no seeds, so use that piece first. 4 Flavorings for Pureed Squash: Try any of the following, alone or in combination. 1. A small handful of fresh herbs, including parsley, cilantro, mint, and sage. 2. Maple syrup or honey in place of brown sugar. 3. Olive oil in place of butter. 4. Other ground spices in place of ginger, including cardamom, cinnamon, mace, and nutmeg.