Roasted Squash Mash With Ginger Puree

• 2 1/2 lbs butternut squash (or similar)
• 1/2 cup milk or 1/2 cup heavy cream
• 2 tablespoons unsalted butter, softened
• 1 1/2 teaspoons freshly grated gingerroot, to taste
• salt
• fresh ground black pepper
• garlic chives or fresh dill, for garnish

1. Preheat an oven to 400 degrees.
2. Cut the squash in half lengthwise. With a spoon scoop out the seeds and discard. Place the squash cut side down in a shallow baking dish. Add 1 cup water.
3. Bake squash in the oven until tender and a knife can be easily inserted into the thickest part of the squash; 45 to 50 minutes depending on size.
4. Cool until it can be handled, approximately 15 minutes. Remove the skin and discard.
5. In a small saucepan over medium heat, melt the butter. Add the milk until the milk is hot, about 1 minute. Be careful not to burn! Stir in the grated ginger with a fork.
6. Place the squash in a bowl and mash with a potato masher until smooth.
7. Add the milk-ginger mixture to the mashed squash. Season to taste with salt and pepper.
8. Place in a serving bowl and serve immediately. Garnish with chives or dill, if desired.

butternut squash, milk, unsalted butter, gingerroot, salt, fresh ground black pepper, garlic

Taken from www.food.com/recipe/roasted-squash-mash-with-ginger-puree-184912 (may not work)