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Gingered Butternut Squash Recipe, Blonde Joke...August 18, 2004

Hi Y'all,

Well, it's Wednesday, we are half way through the week! Georgette has been being lazy again, you know that duck, always at the pool! This time she took my flippers, as if she needs them! :o)
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Gingered Butternut Squash


2 butternut squash (about 4 lbs.)
4 tbsps. butter or margarine
1 tbsp. maple syrup
2 tbsps. finely chopped crystallized ginger
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. ground nutmeg
1/2 c. heavy cream


Split squash in half; scoop out seeds and membranes; pare; cut into chunks.
Cook in boiling salt water in a kettle 30 minutes, or until tender; drain.
Return squash to low heat for a few minutes, shaking occasionally to dry.
Add butter, syrup, ginger, salt, pepper and nutmeg.
Beat with an electric mixer until smooth.
Gradually beat in heavy cream.
Spoon into a heated serving dish; keep hot.
Garnish with additional chopped crystallized ginger, if you wish.
Makes 6 to 8 servings.

Contributor : candy-Thanks!

Please rate this recipe under category: Vegetables *****************************************
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