 |
Gingered Butternut Squash
|
 |
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
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
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |