Hubbard Squash with Candied Ginger

Hubbard Squash Puree With Orange And Candied Ginger Recipe

http://cookeatshare.com/recipes/hubbard-squash-puree-with-orange-and-candied-ginger-303734

by Global Cookbook

Servings: 4

Ingredients

• 1 x Hubbard squash
• 1/4 c. Firmly packed brown sugar
• 1 tsp Peeled, minced fresh ginger
• 1 Tbsp. Minced candied ginger
• 1 Tbsp. Orange juice concentrate--used apple cider vinegar
• 2 Tbsp. Unsalted butter (I used vegan butter)
•     Salt
•     Cracked black pepper
• 1/4 c. Hazelnuts, toasted and finely ground--didn't use

Directions

1. Preheat the oven to 425 . Cut the squash in half lengthwise and place cut-side up on a lightly greased roasting pan. Roast the squash in the oven till tender, about 50 min. Remove the squash from the oven. Using a large spoon, scrape the squash flesh into the bowl of a food processor. Add in the brown sugar, fresh ginger, candied ginger, orange juice concentrate, and butter and puree till smooth. Season to taste with the salt and pepper.
2. Top with the ground hazelnuts and serve immediately. To serve refrigerated puree, reheat just till hot through, then top with the grnd hazelnuts and serve.