Butternut Squash and Ginger Puree

• 2 -pounds butternut squash, halved lengthwise and seeded
• 1 tablespoon unsalted butter
• 1 medium onion, chopped
• 1 tablespoon fresh ginger
• 1 garlic clove, minced
• 1 tablespoon crystalized ginger,chopped

1. Preheat oven to 425 degrees and lightly grease a baking sheet.
2. Put squash halves, flesh sides down, on a baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender.
3. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin.
4. When squash is roasting, in a skillet cook onion and ginger in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown.
5. Stir garlic and cook, stirring, 1 minute.
6. Puree squash and onion mixture in food processor.
7. Top with crystalized ginger.

butternut squash, unsalted butter, onion, fresh ginger, garlic, crystalized ginger

Taken from www.foodnetwork.com/recipes/butternut-squash-and-ginger-puree-recipe.html (may not work)