Puree Of Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Easy to make, great on taste, inexpensive and very comforting. This is your recipe for a cold night when you want something warm and tasty. Enjoy Ingredients:
2 medium butternut squash cut in half lengthwise and seeded |
3 cups chicken broth |
3 tablespoons vegetable oil |
2 cups minced white onion |
1/2 cup peeled minced fresh ginger |
1/3 cup heavy cream |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 400.
2. Place squash cut side down in bottom of a roasting pan.
3. Add 1 cup chicken broth to pan and cook 50 minutes.
4. Let squash cool slightly then scoop out flesh away from skin and reserve flesh.
5. In medium skillet heat the oil over medium high heat.
6. When hot add onion and ginger then cook until soft and golden about 10 minutes.
7. Add onion mixture to cooked squash and puree in bowl of a food processor.
8. As squash is pureeing add enough of the remaining chicken stock to create a smooth mixture.
9. Stir in heavy cream and season with salt and pepper.
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