Pureed Winter Squash with Ginger

A simple side dish for the fall.


  • 1 1/2 pounds butternut or winter squash, peeled and cut into chunks
  • 2 tablespoons butter
  • 1 to 2 teaspoons peeled and roughly chopped fresh ginger or 1 teaspoon ground ginger, or to taste
  • salt and black pepper to taste
  • 1 teaspoon brown sugar, or to taste (optional)


Place the squash in a steamer above about 1 inch of salted water. Cover and cook until the squash is very tender, about 20 minutes.  While it is still hot, place the squash in the container of a food processor with the butter and ginger; process until smooth. Taste and add salt, pepper, and brown sugar if you like.  Reheat over low heat or in a microwave and serve.


How to Cook Everything, Mark Bittman