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Print this Recipe    Butternut Squash

Baked and Mashed Butternut Squash

Slice stem end off squash, then split lengthwise (if you have a
microwave oven, place squash in oven for two minutes on high, this
makes it easier to cut squash up). If using regular oven, heat to
375 F. Place squash halves face-down in baking sheet, and bake
until a fork pierces the skin easily, about 45 minutes to an hour
depending on the size of the squash.

In microwave, place squash face-down for 8 minutes on high. Turn
over and cover loosely with waxed paper, continue baking for another
8 minutes, or until fork enters the meat easily. With either way
of baking, be sure to pour off any liquid that collects in the
hollows.

Mash squash with potato masher or in food processor with butter,
salt, pepper, and ground ginger (or chopped candied ginger or grated
fresh ginger). Taste, some crops aren't quite as sweet as you'd
like, so you may wish to add a bit of brown or white sugar.

Prepare several days in advance if you like and refrigerate. state
occasions such as Thanksgiving, you may want to sprinkle the top
of the squash with chopped nutmeats (pecans are particularly nice)
before reheating in oven in an oven-proof serving dish.

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