Roasted Butternut Squash Puree with Ginger
November 18, 2007 by Andrea
Filed under Autumn Dishes, 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 13, 2009.] Read more
