Roasted Squash Mash With Ginger Puree

From pfaltzgraff.com. Instead of mashed potatoes why not mashed squash this time around? Use any variety of winter squash of your choosing. Easy!

• Ready In: 53 mins
• Serves: 6

Ingredients

• 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
•  salt
•  fresh ground black pepper
•  garlic chives or  fresh dill, for garnish

Directions

1. Preheat an oven to 400 degrees.
2. 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.
3. 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.
4. Cool until it can be handled, approximately 15 minutes. Remove the skin and discard.
5. 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.
6. Place the squash in a bowl and mash with a potato masher until smooth.
7. Add the milk-ginger mixture to the mashed squash. Season to taste with salt and pepper.
8. Place in a serving bowl and serve immediately. Garnish with chives or dill, if desired.