Recipe - Mashed Butternut Squash With Ginger

2 pound Butternut squash; peeled
cut in 1 One half " cubes
1 One half tablespoon Butter
One half teaspoon Ground ginger
Salt and white pepper

1. Fit a large soup kettle with a steamer basket; fill kettle with enough
water to come to the bottom of the basket. Bring water to boil; add squash.
Cover, and cook over mediumhigh heat until squash is very tender when
pierced with a thinbladed knife, 14 to 16 minutes.

2. Transfer squash to a shallow bowl, add butter, ginger, and salt and
pepper to taste; mash with a fork to a coarse puree. Adjust seasoning and
serve. Can be covered and refrigerated overnight; reheat in microwave or
double boiler.

Cook's Illustrated Nov/Dec 94

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini