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Cooked by: Chef / Last Modified: 7/6/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: 1. Fit a large soup kettle with a steamer basket; fill kettle with
enough water to come to the bottom of the basket. Bring water to
boil; add squash. 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 a shallow bowl, add butter, ginger, and salt and
pepper to taste; mash with a fork to a coarse puree. Adjust seasoning
and serve. Can be covered and refrigerated overnight; reheat in
microwave or double boiler.
| Ingredients:
1 Pound(s) skinless, boneless chicken breasts
2 Pound(s) Butternut squash; peeled
1 egg
1 1/2 Tablespoon(s) Butter
1/4 mustard powder
1/2 Teaspoon(s) Ground ginger
869/10000 Ounce(s) salt
2 hot water
1 white wine vinegar
1/4 Quart(s) olive oil
2 halved seedless red grapes
8 105/304 Ounce(s) coarsely chopped pecans
1 coarsely crumbled blue cheese |
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