Roasted Squash Puree with Ginger
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Prep Time: 6 minutes
Cook Time: 50 minutes
A bowl of creamy squash puree is one of the comfort foods of the autumn table. Although squash is often boiled, roasting brings out its sweetness. Acorn, Hubbard, turban squash or pumpkin can be used in place of the butternut squash.
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- 1 butternut squash, 2 1/2 to 3 lb.
- 2 Tbs. unsalted butter, at room temperature
- 1/2 cup milk
- 1 1/2 tsp. peeled and grated fresh ginger
- Salt and freshly ground pepper, to taste
Wine PairingThis pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.
Directions:Preheat an oven to 400°F. Lightly oil a baking sheet.
Cut the squash in half through the stem end and place, cut sides down, on the prepared baking sheet. Bake until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and set aside until cool enough to handle. Using a spoon, scoop out the seeds and fibers and discard. Spoon the flesh into a bowl and keep warm.
In a small saucepan over medium heat, combine the butter and milk and heat until the butter melts and the milk is hot, about 1 minute. Remove from the heat.
Using a potato masher, mash the squash until smooth. Alternately, process the squash in a food processor fitted with the metal blade, pulsing several times until smooth, about 1 minute. Stir in the milk mixture and ginger and season with salt and pepper.
Transfer to a heavy saucepan and place over low heat. Reheat gently, stirring to prevent scorching. Spoon into a warmed serving bowl and serve immediately.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).