Roasting squashes and roots brings out their rich sweetness. This recipe is the epitome of simple autumn comfort. Use any squash you like for this recipe–Acorn, Hubbard, turban or pumpkin.
Ingredients
- 1 medium butternut squash
- 2 Tbsp butter
- 1/2 cup milk of choice unsweetened
- 1 1/4 tsp fresh ginger peeled and grated
- salt and pepper
Servings: servings
Instructions
- Preheat oven to 400F. Cut squash in half through the stem and place cut side down on lightly greased baking dish. Bake until easily pierced with a knife, about 45-60 minutes. Using a spoon, scoop out the seeds and heavy fibers, discard or save the seeds for other use. In a small sauce pan, combine butter and milk and heat gently over medium heat until hot. About 1 minute. Remove from heat. Using a potato masher, mash the squash until smooth. Add int the milk mixture and ginger. Combine. Season with salt and pepper to taste. Serve immediately.
Recipe Notes
Primary season: Autumn/Late Summer
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