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    Home » Autumn Meals

    Roasted Butternut Squash Puree with Ginger

    Nov 18, 2007 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 5 Comments

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    Roasted Butternut Squash Puree with Ginger - Andrea Meyers

    I've been roasting squash all during the month of November, and every time I use up all the squash in my kitchen, more seems to magically appear. Well, actually I just get more because I keep thinking of ways to use it. This butternut squash puree was an experiment that turned out pretty well. Originally I used 1 ½ teaspoons of fresh grated ginger, but we felt that it overpowered the sweetness of the squash, so a teaspoon seemed to work quite nicely. This will make a delicious side dish for a Thanksgiving meal, or any night of the week.

    Roasted Butternut Squash - Andrea Meyers

    [Updated November 23, 2009.]

    Roasted Butternut Squash Puree with Ginger - Andrea Meyers
    Print Pin

    Roasted Butternut Squash Puree with Ginger

    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Side Dish, Vegetable
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: butternut squash, gluten free, squash
    Servings: 6 servings
    Calories: 98kcal

    Equipment

    • large knife or cleaver
    • rubber mallet
    • baking sheet, lined with aluminum foil and lightly coated with olive oil
    • medium bowl
    • 2-quart sauce pan
    • potato masher

    Ingredients

    • 1 butternut squash (2 to 3 pounds (~900 g to 1.35 k))
    • 2 tablespoons unsalted butter
    • ½ cup lowfat milk
    • 1 teaspoon grated fresh ginger
    • salt (to taste)
    • fresh ground black pepper (to taste)
    US Customary - Metric

    Preparation

    • Preheat the oven to 400° F/200° C.
    • Stand the squash on the large end. Use a large knife or cleaver and cut in half from the stem to the bottom. If you have a rubber mallet, you can use it to tap the blunt side of the blade to help push the knife through the squash. Place the cut sides down on the prepared baking sheet and roast until the skin can be easily pierced with a knife, about 45 minutes.
    • Remove from oven and set aside until it is cool enough to handle. Use a spoon to scoop out the flesh and put it into a bowl. Mash with a potato masher.
    • In the sauce pan, melt the butter and milk together for about 1 minute. Mixture should be hot, but not boiling. Add the mashed squash and stir well. Add the ginger and stir. Continue cooking over low heat until the squash is heated through. Salt and pepper to taste and serve immediately.

    Nutrition

    Calories: 98kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 14mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13443IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Autumn Side Dishes

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    Butternut Squash and Parmesan Bread Pudding (The Kids Cook Monday)
    Cider Honey-Roasted Pears with Vanilla Greek Yogurt - Andrea Meyers
    Cider Honey-Roasted Pears with Vanilla Greek Yogurt
    Roasted Brussels Sprouts with Bacon and Parmesan Cheese - Andrea Meyers
    Roasted Brussels Sprouts with Bacon and Parmesan Cheese
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    Reader Interactions

    Comments

    1. sunita says

      November 19, 2007 at 4:50 am

      Andrea, I love butternut squash...thanks for sending in your wonderful recipe.

      Reply
    2. Meeta says

      November 19, 2007 at 6:55 am

      This is simply gorgeous. I love the addition of ginger. A real kick!

      Reply
    3. T.W. Barritt says

      November 19, 2007 at 10:34 am

      That looks very tasty - there's nothing better than roasted squash and fresh ginger!

      Reply
    4. Kalyn says

      November 19, 2007 at 9:37 am

      Sounds great. I love butternut most of all the winter squash. (Love the bowl in your photo too.)

      Reply
    5. johanna says

      November 20, 2007 at 6:28 pm

      that's exactly the way i always do my butternut squash as well... the roasting brings out the flavour so much better than frying or steaming... i have fallen in love with this vegetable!

      Reply

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