- Recipe created by FabFood on Dec 29, 2007
- Permalink: http://sheknows.com/recipes/mark-bittman-s-pureed-butternut-squash-with-ginger
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- 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
- 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.