A delightfully simple recipe, Mashed Butternut Squash with Ginger is ideal for Thanksgiving or Christmas or any Autumn or Winter dinner. Seriously delicious.

Mashed Butternut Squash with Ginger
Serves: 4
  • 2 pounds butternut squash; peeled cut in 1 1/2 cubes
  • 1 1/2 Tablespoons butter
  • 1/2 teaspoon ground ginger
  • salt and white pepper
  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.

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