1 lb Butternut Squash
1 tsp Ginger Root, peeled, grated
1/8 tsp Cinnamon, ground
Pinch Nutmeg, ground
½ C Half and Half
4 Tbl Butter, cut cubes
1 Tbl Maple Syrup
Carefully peel the tough outer skin off the butternut squash, cut in half, scoop out seeds and cut even size large cubes. Cover with cold water with a tsp salt in a pot and bring to a simmer to cook until soft and can be crushed. Drain the water off and allow the steam to evaporate for 5 minutes. Bring the half n half to a quick scald in a sauce pot.
Puree the squash in a food processor along with the spices, salt, maple syrup, butter and the hot half n half until smooth.
Pair with St. Supéry Napa Valley Estate Rosé
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