| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 1 | Butternut squash; (about 2 1/4 pounds) | |
| 1 | Onion sliced (about 3/4 cup) | |
| 3 | tb | Coarsely grated fresh gingerroot |
| 2 | tb | Unsalted butter |
INSTRUCTIONS
Cut the squash in half lengthwise and scoop out and discard the seeds. Bake the squash, cut side down, on a lightly oiled baking sheet in a preheated 400 degree F oven for 40 minutes or until it is tender. When it is cool enough to handle, scoop out all the pulp. While the squash is baking, in a skillet cook the onion and the gingerroot in the butter over low heat, stirring, until the onion is softened. Puree the onion mixture with the squash pulp in a food processor and add salt and pepper to taste. Yield: 2 1/2 cups or 4 to 6 servings Recipe By : COOKING LIVE SHOW #CL8726 Posted to MC-Recipe Digest V1 #235 Date: Sat, 5 Oct 1996 15:58:31 -0500 From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
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