Butternut Squash with Ginger and Lemon
|Butternut squash/Other winter squash||4 Pound (2 In Number Of 2 Pound Each)|
|Corn oil margarine||1 Tablespoon|
|Fresh ginger root||1 Tablespoon, grated|
|Fresh lemon rind||1 Tablespoon, grated|
|Freshly ground pepper||To Taste|
Preheat oven to 350 degrees.
Puncture several holes in each squash.
On a baking sheet place squash.
Bake for 1 hour or until tender, turning once.
Cut squash in half; discard seed, scoop out pulp and discard peel.
Into a food processor container or mixer bowl place the squash pulp.
Add margarine, ginger, lemon rind, salt and pepper.
Process or beat just until mixed.
Into a serving dish spoon the squash mixture.