Mashed Butternut Squash with Ginger

Ingredients

• 2 pounds butternut squash, peeled and cut into 1 1/2 inch cubes
• 1 1/2 Tablespoons unsalted butter
• 1/2 teaspoon ground ginger
• Table salt
• Ground white pepper
• SERVES 4-6 (3 cups)

Instructions

1. Fit large soup kettle with steamer basket; fill kettle with enough water to come to bottom of basket. Bring water to boil; add squash to steamer. Cover, and cook over medium-high heat until squash is very tender when pierced with a thin-bladed knife, 14 to 16 minutes.
2. Transfer squash to shallow bowl, add butter, ginger, and salt and ground white pepper to taste; mash with fork to a coarse puree. Adjust seasoning and serve. (Squash can be covered and refrigerated overnight; reheat in microwave or double boiler.)