Gingered Butternut Squash |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in a magazine years ago and thought it was the best squash dish Iâd ever tasted. When I serve it to guests, they always agree. âFran Swartzentruber of Sebring, Ohio Ingredients:
2 medium butternut squash, peeled, seeded and cubed |
2 tablespoons butter |
1 tablespoon maple syrup |
2 tablespoons finely chopped crystallized ginger |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
2 tablespoons half-and-half cream |
Directions:
1. Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
2. In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately. Yield: 6 servings.
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