| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Kooknet, Cyberealm |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Butternut squash; peeled cut in 1 1/2 " cubes |
| 1 1/2 |
tb |
Butter |
| 1/2 |
ts |
Ground ginger |
|
|
Salt and white pepper |
INSTRUCTIONS
1. 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.
2. 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
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