BUTTERNUT SQUASH PUREED WITH GINGER AND GARLIC (for eight)
3-1/2 pounds butternut squash, peeled, seeded and cut into 2 inch chunks
3 tablespoons finely minced fresh ginger
3 tablespoons finely minced fresh garlic
4 tablespoons unsalted butter, cut into small pieces
coarse salt and freshly ground black pepper to taste
3 to 4 tablespoons minced parsley or chives
- In a steamer set over boiling water steam the squash, ginger and garlic, covered, for 15 to 20 minutes, or until the squash is very tender.
- Reserve the steaming liquid and force the squash through a ricer or food mill set over a large bowl, or puree it in a food processor.
- Add the butter and enough of the reserved steaming liquid to reach the desired consistency and season with salt and pepper to taste. (The squash puree can be made to this point 3 days in advance, and kept covered and chilled) Reheat, adding more water if needed, and garnish with parsley or chives before serving.
adapted From Julia Child’s Kitchen