Roasted Butternut Squash Puree

Butternut or Hubbard squash, enough to make 1 quart of puree



ground ginger



1 teaspoon fresh thyme leaves

extra virgin olive oil

Preheat oven to 350 degrees.

Cut the squash in half and place in a baking dish. Rub a little butter and the seasonings inside the squash and pour ½-inch water into the baking dish. Bake for approximately 1 hour or until a fork pierces the flesh easily. Remove from oven and let cool to room temperature. Place the flesh (remove skin) into a blender or food processor with the thyme leaves and drizzle in a few drops of cream. Puree until smooth. If squash is too thick, add a little more cream. Taste for seasonings.

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