Roasted Butternut Squash Puree with Ginger
November 18, 2007 by Andrea 
Print This Post
Filed under Vegetables
I’ve been roasting squash all during the month of November, and every time I use up all the squash in my kitchen, more seems to magically appear. Well, actually I just get more because I keep thinking of ways to use it. This gingered puree was an experiment that turned out pretty well. Originally I used 1 1/2 teaspoons of fresh grated ginger, but we felt that it overpowered the sweetness of the squash, so a teaspoon seemed to work quite nicely. This will make a delicious side dish for a Thanksgiving meal, or any night of the week.
This Thanksgiving side dish is my contribution to Sunita’s monthly event, Think Spice. This month’s spice is ginger, which I think pairs fabulously with the roasted squash. Make sure you check out the round-up the first week in December.
[Updated November 23, 2009.]
ROASTED BUTTERNUT SQUASH PUREE WITH GINGER
Serves 6.
Equipment
large knife or cleaver
rubber mallet, from the garage is fine
baking sheet, lined with aluminum foil and lightly coated with olive oil
medium bowl
2-quart sauce pan
potato masher
Ingredients
1 butternut squash, 2 to 3 pounds (~900 g to 1.35 k)
2 tablespoons (28 g) unsalted butter
1/2 cup (120 ml) lowfat milk or vegan alternative
1 teaspoon grated fresh ginger
salt
fresh ground black pepper
Preparation
1. Preheat the oven to 400° F/200° C.
2. Stand the squash on the large end. Use a large knife or cleaver and cut in half from the stem to the bottom. If you have a rubber mallet, you can use it to tap the blunt side of the blade to help push the knife through the squash. Place the cut sides down on the prepared baking sheet and roast until the skin can be easily pierced with a knife, about 45 minutes.
3. Remove from oven and set aside until it is cool enough to handle. Use a spoon to scoop out the flesh and put it into a bowl. Mash with a potato masher.
4. In the sauce pan, melt the butter and milk together for about 1 minute. Mixture should be hot, but not boiling. Add the mashed squash and stir well. Add the ginger and stir. Continue cooking over low heat until the squash is heated through. Salt and pepper to taste and serve immediately.
Andrea, I love butternut squash…thanks for sending in your wonderful recipe.
This is simply gorgeous. I love the addition of ginger. A real kick!
Sounds great. I love butternut most of all the winter squash. (Love the bowl in your photo too.)
That looks very tasty – there’s nothing better than roasted squash and fresh ginger!
that’s exactly the way i always do my butternut squash as well… the roasting brings out the flavour so much better than frying or steaming… i have fallen in love with this vegetable!