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This recipe can be made either with any hard yellow squash such as Hubbard, acorn, butternut or pumpkin.   A taste of ginger lifts it out of plain vegetable to something that has diners coming back for seconds.

Gingered Squash

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
water

Peel squash and cut into 1" to 1-1/2" chunks.   Place in a pan, preferably non-stick, with the rest of the ingredients and about 1/3 cup of water.  Bring to a boil.  Cover tightly and 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 and stir vigorously to break up the chunks, but leave it somewhat chunky.  Add a pat of butter on top and a sprinkle of black pepper to serve.

This can be prepared quickly, and with less danger of scorching, in the microwave.  Reduce water to less than 1/4 cup, and process two minutes at a time, stirring and checking.

Save the seeds for Toasted Pumpkin Seeds.

 

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