Orange-and-ginger butternut squash puree

Yield: 4 Servings

Ingredients:

1 md Butternut squash peeled & -- cubed
1 1/2 ts Ginger grated
1 ts Orange zest grated
1 ts Salt

Instructions:

Pepper to taste Put the squash in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender about 10 mins. Drain well. Transfer the squash to a food processor. Add the ginger and orange zest and process until smooth. Add salt and pepper. Divide among 4 plates and serve. A Well Seasoned Appetite Posted by Dan Klepach