Gingered Butternut Squash
"I found this recipe in Light & Tasty."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons butter
- 1 tablespoon maple syrup
- 2 tablespoons candied ginger
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon nutmeg
- 2 tablespoons half-and-half
directions
- Cook squash in boiling water until tender about 12-16 minutes. Drain.
- Mix squash, butter, and syrup. Beat in the ginger, salt, pepper, and nutmeg.
- Gradually add the half-and-half until well blended.
- Serve immediately.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
