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Gingered Butternut Squash
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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 until blended. Transfer to a serving bowl; serve
immediately.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |