Prep 3 mins
Cook 50 mins
From pfaltzgraff.com. Instead of mashed potatoes why not mashed squash this time around? Use any variety of winter squash of your choosing. Easy!
- 2 1⁄2 lbs butternut squash (or similar)
- 1⁄2 cup milk or 1⁄2 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 1⁄2 teaspoons freshly grated gingerroot, to taste
- fresh ground black pepper
- garlic chives or fresh dill, for garnish
- Preheat an oven to 400 degrees.
- Cut the squash in half lengthwise. With a spoon scoop out the seeds and discard. Place the squash cut side down in a shallow baking dish. Add 1 cup water.
- Bake squash in the oven until tender and a knife can be easily inserted into the thickest part of the squash; 45 to 50 minutes depending on size.
- Cool until it can be handled, approximately 15 minutes. Remove the skin and discard.
- In a small saucepan over medium heat, melt the butter. Add the milk until the milk is hot, about 1 minute. Be careful not to burn! Stir in the grated ginger with a fork.
- Place the squash in a bowl and mash with a potato masher until smooth.
- Add the milk-ginger mixture to the mashed squash. Season to taste with salt and pepper.
- Place in a serving bowl and serve immediately. Garnish with chives or dill, if desired.
Knock your socks off WOW! But it was watery. reduce or eliminate water added to pan? use less milk/cream? But the ginger.....oh yummmmm. Made for special event - adopt a veggie tag. :)