Ginger Butternut Squash Casserole

Recipe by Bergy
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs butternut squash, cut into 3-inch chunks (or other winter squash)
  • 2
    tablespoons butter
  • 2
    teaspoons ginger, peeled, minced
  • salt & pepper
  • 1
    tablespoon brown sugar (optional)
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DIRECTIONS

  • Steam the squash over salted water for about 20 minutes or until tender.
  • While still warm process the squash with the ginger and butter until it has a smooth texture.
  • Taste, season with salt& pepper.
  • If you wish add the brown sugar (it gives it a mellow taste).
  • Place in casserole.
  • You may now cover and refrigerate until 30 minutes before dinner or put in in a 350f oven for 20 minutes, covered and serve.
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