| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Cyberealm, Kooknet, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Butternut squash, peeled |
|
|
cut in 1 1/2 " cubes |
| 1 1/2 |
T |
Butter |
| 1/2 |
t |
Ground ginger |
|
|
Salt and white pepper |
INSTRUCTIONS
Fit a large soup kettle with a steamer basket; fill kettle with enough
water to come to the bottom of the basket. Bring water to boil; add
squash. Cover, and cook over medium-high heat until squash is very
tender when pierced with a thin-bladed knife, 14 to 16 minutes.
Transfer squash to a shallow bowl, add butter, ginger, and salt and
pepper to taste; mash with a fork to a coarse puree. Adjust seasoning
and serve. Can be covered and refrigerated overnight; reheat in
microwave or double boiler. Cook's Illustrated Nov/Dec 94 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”