Ginger Roasted Butternut Squash Puree

Ginger Roasted Butternut Squash Puree

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.  

Ginger Roasted Butternut Squash Puree
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time
60 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
60 minutes
Ginger Roasted Butternut Squash Puree
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time
60 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Instructions
  1. 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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About the Author:

April Crowell
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM) Certified Holistic Nutritionist (CHN) AOBTA Certified Instructor & Practitioner I have been practicing and teaching since 1994. I maintain my private therapy practice at Pulse Holistic Health offer Amma Therapy, Holistic Nutrition therapy sessions and classes for the public. In 2016, I started teaching Amma therapy apprentices again. I write regularly and offer classes in continuing education and for the public.

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