A recipe from the Sneaky Kitchen
1 tablespoon butter or olive oil
1 lb. squash
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tsp candied ginger or fresh, finely minced ginger
Peel squash & cut into 1" to 1-1/2"
chunks. Place in a pan, preferably non-stick, with rest of the
ingredients & about 1/3 C. water. Bring to a boil. Cover
tightly & turn as low as possible. Simmer, stirring occasionally, until
squash is very tender. Add a little more water if mixture starts to become
dry. Remove from heat & stir vigorously to break up chunks,
leaving it somewhat chunky. Add a pat of butter & a sprinkle of
black pepper to serve.
Prepare quickly & with less
danger of scorching, by microwave. Reduce water to less than 1/4 C. & process two min. at a time, stirring