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Butternut Squash With Ginger And Lemon

21st.Century.Chef's picture
Ingredients
  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
  Salt To Taste
Directions

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Ingredient: 
Lemon

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