Ingredients:
3 lbs winter squash, about 1-2 ( acorn, or butternut)
2 tablespoons olive oil or 2 tablespoons butter
1 onions, finely chopped
1 tablespoon brown sugar (optional)
salt and pepper
2 tablespoons lemon zest
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg, fresh grated
fresh mint or flat leaf parsley (optional) or rosemary (optional)
Directions:
Preheat the oven to 375 F.
Prick the squash with the tip of a knife and place in a pan in the oven.
Bake until tender when pierced, about 50 to 60 minutes, depending on size.
Or microwave 20 minutes.
Remove from the oven and, when cool enough to handle, cut in half. Scoop out the seeds and fibers and discard. Scoop out the flesh and blend it till smooth adding a but of water or orange juice to help puree. You should have about 3 cups puree.
Warm the olive oil or butter in a saute pan over low heat. Add the onion and saute until very soft and sweet, about 15 minutes,if needed add brown sugar.
Add the pureed squash, season with salt and pepper, and add lemon zest, ginger, nutmeg and cinnamon.
Cook over very low heat, stirring often, until dry, about 5-10 minutes. Transfer to a warmed serving dish and sprinkle with mint, parsley, or rosemary, if you like.
Servings: 6
Time preparation: 10 min.
Time total: 80 min.