Butternut Squash Purée
Serves 6
Ingredients
- 1 butternut squash
- ⅓ cup milk
- ⅓ cup light brown sugar
- 1 tsp ground ginger
- 1 tbsp butter
- salt
- pepper
Special Equipment
- vegetable peeler
- steamer
- food processor
How-to
- Peel butternut squash with a vegetable peeler
- Cut into rustic chunks (remove seeds). The smaller your chunks, the faster the squash will cook
- Steam squash until fork tender, about 25 minutes. (You can also boil the squash in a saucepan with enough water to cover, on medium-high, which will take about 25-30 minutes)
- Add cooked squash and rest of ingredients to a food processor and blend until smooth
- Adjust seasoning to your taste if needed
Note: You can steam and puree JUST the squash ahead of time and freeze. Then defrost, heat in the microwave and add the remaining ingredients. A good "do ahead" for the holidays.