Butternut Squash with Ginger and Lemon Recipe
Ingredients
| 2 butternut squash (2 pounds each) or other winter squash | ||
| 1 tablespoon corn oil margarine | ||
| Ginger root | 1 Tablespoon, grated | |
| 1 tablespoon fresh lemon rind, grated | ||
| Ground pepper | 1 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.
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.
Chef
