Ginger Squash Puree

Here’s a squash version of mashed potatoes— with ginger to give it an Asian accent. Serve it as you would mashed potatoes or use it as a bed for grilled meat or fish.

1 large kabocha squash (about 21⁄4 pounds), split in half through the stem and seeded

1 tablespoon canola oil

3 tablespoons grated peeled fresh ginger

2 tablespoons unsalted butter

1 tablespoon honey

1⁄2 teaspoon salt

• Position the rack in the center of the oven and preheat the oven to 400°F. Rub the canola oil over a large lipped baking sheet with a paper towel.
• Place the squash halves cut side down on the baking sheet and roast until quite tender, about 40 minutes. Cool on a wire rack for 10 minutes.
• Scrape the warm fl esh out of the squash and place in a large food processor fi tted with the chopping blade. Add the ginger, butter, honey, and salt. Process until smooth. Alternatively, mash the baked squash and the other ingredients in a large bowl with an electric mixer at medium speed.

Makes 6 servings