BUTTERNUT SQUASH PUREE
Ingredients
1 butternut squash,
1 quarter-sized slice fresh ginger, peeled and seeded
2/3 cups chicken stock
1 shallot, peeled, and sliced
1/2 teaspoon salt
1/4 teaspoon ground cardamom
Instructions
1. Preheat oven to 450*F.
2. Place squash, shallots, ginger root, and 1 cup chicken stock in a shallow pan
3. Bake 1 hour or until squash is soft.
4. Place pan contents in food processor with steel blade. Process until smooth, gradually adding stock, salt, cardamom until puree.
5. Reheat if necessary.
source: www.scdrecipe.com/recipes/print/238/
