 | | Directions | | Put squash and ginger in a pot, cover with water, bring to a boil over medium heat, and cook until soft, 30-35 minutes. Remove and discard ginger. Drain squash and mash desired consistency. Stir in butter, herb salt and brown sugar. Cover and keep warm. Sprinkle with almonds prior to serving, if desired. |
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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6
|  | | Ingredients | | - | | 2 pounds butternut squash, peeled, seeded, cubed |
| - | | 1 piece fresh ginger (2 inch piece), quartered lengthwise |
| - | | 2 teaspoons butter |
| - | | 1 teaspoon herbed salt |
| - | | 2 teaspoons brown sugar |
| - | | 1 teaspoon sliced almonds (optional) |
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