Roasted Squash Mash With Ginger Puree - cooking recipe

Ingredients

2 1/2 lbs butternut squash (or similar)
1/2 cup milk or 1/2 cup heavy cream
2 tablespoons unsalted butter, softened
1 1/2 teaspoons freshly grated gingerroot, to taste
salt
fresh ground black pepper
garlic chives or fresh dill, for garnish

Preparation

Preheat an oven to 400 degrees.
Cut the squash in half lengthwise. With a spoon scoop out the seeds and discard. Place the squash cut side down in a shallow baking dish. Add 1 cup water.
Bake squash in the oven until tender and a knife can be easily inserted into the thickest part of the squash; 45 to 50 minutes depending on size.
Cool until it can be handled, approximately 15 minutes. Remove the skin and discard.
In a small saucepan over medium heat, melt the butter. Add the milk until the milk is hot, about 1 minute. Be careful not to burn! Stir in the grated ginger with a fork.
Place the squash in a bowl and mash with a potato masher until smooth.
Add the milk-ginger mixture to the mashed squash. Season to taste with salt and pepper.
Place in a serving bowl and serve immediately. Garnish with chives or dill, if desired.