Title: Butternut Squash Puree
Categories: Cooking, Live
Yield: 1 Servings

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

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"