Gingered Butternut Squash
I found this recipe in a magazine years ago and thought it was the best squash dish I’d ever tasted. When I serve it to guests, they always agree. –Fran Swartzentruber of Sebring, Ohio
SERVINGS
|
6
|
CATEGORY
|
Lower Fat
|
METHOD
|
Other stovetop
|
PREP |
30 min. |
COOK
|
15 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 2 medium butternut squash, peeled, seeded and cubed
- 2 tablespoons butter
- 1 tablespoon maple syrup
- 2 tablespoons candied ginger
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 2 tablespoons half-and-half cream
DIRECTIONS
Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
In a large mixing bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately. Yield: 6 servings.