Mashed Butternut Squash with Ginger
By America's Test KitchenPublished on August 21, 2007
Time
35 minutes
Yield
Serves 4-6 (about 3 cups)
Ingredients
2 pounds butternut squash, peeled and cut into 1 ½ inch cubes1 ½ tablespoons unsalted butter ½ teaspoon ground ginger Table salt Ground white pepper
Instructions
- Fit large soup kettle with steamer basket; fill kettle with enough water to come to bottom of basket. Bring water to boil; add squash to steamer. Cover, and cook over medium-high heat until squash is very tender when pierced with a thin-bladed knife, 14 to 16 minutes.
- Transfer squash to shallow bowl, add butter, ginger, and salt and ground white pepper to taste; mash with fork to a coarse puree. Adjust seasoning and serve. (Squash can be covered and refrigerated overnight; reheat in microwave or double boiler.)
Time
35 minutesYield
Serves 4-6 (about 3 cups)Ingredients
2 pounds butternut squash, peeled and cut into 1 ½ inch cubes
1 ½ tablespoons unsalted butter
½ teaspoon ground ginger
Table salt
Ground white pepper
Test Kitchen Techniques
Ingredients
2 pounds butternut squash, peeled and cut into 1 ½ inch cubes
1 ½ tablespoons unsalted butter
½ teaspoon ground ginger
Table salt
Ground white pepper
Test Kitchen Techniques
Ingredients
2 pounds butternut squash, peeled and cut into 1 ½ inch cubes
1 ½ tablespoons unsalted butter
½ teaspoon ground ginger
Table salt
Ground white pepper
Test Kitchen Techniques
Why This Recipe Works
To find the best butternut squash recipe, we tried cooking butternut squash by microwaving, baking, roasting, steaming, and boiling to find what produced the best texture and flavor. We found that steaming the squash concentrated the flavor while boiling diluted it. Hand mashing produced the most interesting puree—one that made an attractive presentation when used as a vegetable and could also be used in place of pumpkin for pies, cakes, or breads.
Instructions
- Fit large soup kettle with steamer basket; fill kettle with enough water to come to bottom of basket. Bring water to boil; add squash to steamer. Cover, and cook over medium-high heat until squash is very tender when pierced with a thin-bladed knife, 14 to 16 minutes.
- Transfer squash to shallow bowl, add butter, ginger, and salt and ground white pepper to taste; mash with fork to a coarse puree. Adjust seasoning and serve. (Squash can be covered and refrigerated overnight; reheat in microwave or double boiler.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments