Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Butternut squash; peeled 1/2 ts Ground ginger
-cut in 1 1/2 " cubes Salt and white pepper
1 1/2 tb Butter

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
Submitted By DIANE LAZARUS On 12-20-94

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