Butternut Squash Puree With Orange and Ginger

• 1 medium-size butternut squash, peeled and cut into 1/2-inch cubes
• 1 1/2 teaspoons grated fresh ginger
• 1 teaspoon grated orange rind
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Place the squash in a medium-size saucepan and cover with cold water.
2. Place over medium-high heat and bring to a boil.
3. Reduce heat and simmer until tender, about 10 minutes.
4. Drain well.
5. Place the squash in a food processor with the ginger and orange rind.
6. Process until smooth.
7. Add salt and pepper.
8. Divide among 4 plates and serve immediately.

butternut squash, ginger, orange rind, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1329 (may not work)