Here is another good recipe out of the cookbook How to Cook Everything by Mark Bittman. So far I am really enjoying this book. I have only come across 1 recipe that I didn’t care for and that was the Corn Bread recipe (the corn bread recipe that I already have is better, and my son looked at me like why did you go and mess up a good thing. He would never say that to me because he is way to sweet, but mamma knows. My kids are such troopers when it comes to all of my food trials.) but 3 good recipes out of 4 is not a bad start. This Butternut Squash Puree was smooth with a slight sweetness and the perfect touch of ginger. It kind of looks like baby food but definitely does not taste like it (actually you probably could feed your baby this). The ingredients are:

• 1 1/2 pounds butternut or other winter squash, peeled and cut into chunks (I used the already peeled and cut up butternut squash from Costco)
• 2 Tablespoons Butter
• 1 to 2 teaspoons peeled and roughly chopped fresh ginger or 1 teaspoon ground ginger, or to taste. (I used 1 teaspoon fresh ginger. I didn’t want the ginger to overpower the delicate flavor of the butternut squash.)
• Salt and freshly ground black pepper to taste
• 1 teaspoon brown sugar, or to taste (I used 1 Tablespoon in the puree and then even sprinkled some on the top before I served it. It says to taste, and I love the taste of brown sugar on my butternut squash! : )

1. Place the squash in a steamer above about 1 inch of salted water. Cover and cook until the squash is very tender, about 20 minutes. To microwave, place the squash and 2 Tablespoons of water in a microwave-proof plate or shallow bowl; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container, and continue to microwave at 2-minute intervals, until the squash is very tender.
2. While it is still hot, place the squash in the container of a food processor with the butter and ginger; process until smooth. Taste and add salt, pepper, and brown sugar if you like. (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
3. Reheat over low heat or in a microwave and serve.