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Kabocha Puree with Ginger Recipe

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This recipe for Kabocha Puree with Ginger is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (2-2 1/2 pound) kabocha squash, halved, seeded
kosher salt and freshly ground black pepper
1 (6-inch) piece of ginger, peeled and thinly sliced
1 T packed light brown sugar
1 1/2 cups or more heavy cream

Directions:
Directions:
1. Preheat oven to 375º. Line a rimmed baking sheet with parchment or foil. Season inside of squash with salt and pepper. Place squash, cut side down on prepared sheet. Roast until tender, 1 to 1 1/4 hours. Let cool slightly.
2. Line a strainer with a double layer of cheesecloth; set over a small bowl. Pulse ginger in a food processor until finely chopped. Transfer to prepared strainer. Gather edges of cloth together; squeeze tightly to release ginger juice into bowl.
3. Scoop squash flesh into a food processor. Add sugar and 1 T ginger juice. With machine running, gradually add 1 1/2 cups cream and puree until smooth, adding more cream by tablespoonfuls if too thick. Season with salt, pepper and more ginger juice if desired. Gently warm in a saucepan, stirring constantly until heated through. Can be made 1 day ahead. Gently rewarm puree in a saucepan, adding a little more cream if necessary.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
Active: 30 min. Baking: 1 1/2 hours

 

 

 

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