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Posts with tag butternut

Ginger squash puree

half of a raw acorn squash
Late last week, I happened to drop mention of the Ginger Squash we often have for Thanksgiving around my family table. I got several requests for the recipe and so I'm now going to do my best to create one for you, despite the fact that this is not a dish I've ever tried to write down and I don't think I've ever made it exactly the same way twice.

My cousin Jeremy is the one who first innovated this dish, using freshly ground ginger (although dried works) and a lots of cream. One year he wasn't able to come and so I did my best to create something akin to his regular offering. Depending on how many people are going to be at dinner, I buy either two slabs of Hubbard Squash or two Butternut Squashes (Acorn Squashes also work well). I steam them until they are fork tender on the stove top because the oven is occupied with the turkey.

When the are completely cooked, I scrape all the flesh off the skin and put it into a large bowl. I mash it together with butter (2-3 tablespoons), a little whole milk, fresh ginger grated on a microplane (between 1/2 a teaspoon and a teaspoon, depending on how pungent it is and how much squash you are working with), salt and pepper. When everything is combined, I pull out the trusty old immersion blender and give it a few whirs with that to ensure a smooth texture. I tend to think that the squash is plenty sweet just the way it is, but if you like it a bit sweeter, feel free to add a little brown sugar.

Pumpkin, Butternut & Squash: 30 Sweet and Savory Recipes, Cookbook of the Day

I adore pumpkin and other winter squashes in both sweet and savory applications, from the simple pleasure of roasted butternut squash to the classic pumpkin pie. If you've only experienced pumpkin pie, however, I have to say that you're missing out and Pumpkin, Butternut & Squash: 30 Sweet and Savory Recipes is a book that can help get you back on the right track, the track to getting more use out of those delicious squashes. Author Elsa Petersen-Schepelern uses them in salads, soups, pasta dishes and desserts, all with photos so appealing that even someone who claims not to be a fan of pumpkin (or any squash, for that matter, as there are a few mentions of summer squashes, too), will at least agree to try some.

The short book gives a good overview of its topic. The recipes are excellent and quite innovative, including things like Pumpkin Samosas, Roasted Pumpkin Salad with Red Onions and Lentils, Stuffed Sugar Pumpkins with Pesto and Goat Cheese and Japanese Squash and Miso Soup. Other applications include Pumpkin Raisin Bread, Zucchini and Pecan Tea Bread and Pumpkin Biscuits.

Tip of the Day

Tired of boring pastas with just one sauce? Add another, or two!

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