Kabocha Purée with Ginger

Name: Kabocha Purée with Ginger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 6 piece of ginger, peeled, thinly sliced; 355 milliliters (or more) heavy cream; 907 grams 2 – 2 1/2-pound kabocha squash, halved, seeded; 10 servings Kosher salt and freshly ground black pepper; 1 Tbsp (packed) light brown sugar

Kabocha Purée with Ginger might be a good recipe to expand your side dish recipe box. This recipe serves 10. Watching your figure? This gluten free and vegetarian recipe has 159 calories, 2g of protein, and 13g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have kosher salt and pepper, heavy cream, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 375°F. Line a rimmed bakingsheet with parchment or foil. Season insideof squash with salt and pepper.

Ingredients you will need

Salt And Pepper

Squash

Equipment you will use

Aluminum Foil

Oven

Place squash,cut side down, on prepared sheet. Roastuntil tender, 1-1 1/4 hours.

Ingredients you will need

Squash

Let cool slightly.

Line a strainer with a double layer ofcheesecloth; set over a small bowl. Pulseginger in a food processor until finelychopped.

Equipment you will use

Food Processor

Sieve

Bowl

Transfer to prepared strainer.Gather edges of cloth together; squeezetightly to release ginger juice into bowl.

Ingredients you will need

Ginger Juice

Equipment you will use

Sieve

Bowl

Scoop squash flesh into a food processor.

Ingredients you will need

Squash

Equipment you will use

Food Processor

Add sugar and 1 tablespoon ginger juice. Withmachine running, gradually add 1 1/2 cupscream and purée until smooth, adding morecream by tablespoonfuls if too thick. Seasonwith salt, pepper, and more ginger juice, ifdesired. Gently warm in a saucepan, stirringconstantly, until heated through. DO AHEAD:Can be made 1 day ahead. Gently rewarmpurée in a saucepan, adding a little morecream if necessary.

Ingredients you will need

Ginger Juice

Pepper