Ginger adds an exotic zing to the puree; serve this instead of mashed potatoes with any roasted poultry or meat for a special treat.

Black Pepper Ground 28 Mesh, Ginger Ground

1 large butternut squash, cut in half
2 tablespoons unsalted butter, at room temperature
1 - 2 tablespoons honey or maple syrup
Juice and zest of 1/2 lemon
1/4 teaspoon ginger ground
1/2 teaspoon kosher salt
1/4 teaspoon black pepper ground

Preheat the oven to 400 degrees.  Lightly butter a baking sheet.

Place the squash, cut side down, on the prepared baking sheet and roast until tender, about one hour.  Set aside to cool slightly.  Scoop out the seeds and remove the skin.

Transfer the squash to a food processor fitted with a steel blade, add the remaining ingredients and process until smooth.  Return the mixture to a skillet and cook until heated through.  Serve immediately.

Yield: Serves 4
Level of Difficulty: 2
Time: 1 hour 10 minutes