- 1½ pounds butternut or other winter squash, peeled (see opposite) and cut into chunks
- 2 tablespoons butter
- 1 to 2 teaspoons peeled and roughly chopped fresh ginger or 1 teaspoon ground ginger, or to taste
- Salt and freshly ground black pepper to taste
- 1 teaspoon brown sugar, or to taste (optional)
- 1 Place the squash in a steamer above about 1 inch of salted water. Cover and cook until the squash is very tender, about 20 minutes. To microwave, place the squash and 2 tablespoons of water in a microwave-proof plate or shallow bowl; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container, and continue to microwave at 2-minute intervals, until the squash is very tender.
- 2 While it is still hot, place the squash in the container of a food processor with the butter and ginger; process until smooth. Taste and add salt, pepper, and brown sugar if you like. (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
- 3 Reheat over low heat or in a microwave and serve. Six Quick Flavorings for Pureed Squash
- Six Quick Flavorings for Pureed Squash