I was planning to make my Butternut Puree this year, but since we were
scaling down the menu (only 4 side dish veggies), I decided that might
be redundant with my mashed potatoes. So here;'s what i did:
peeled and cubed rthe butternut, seeded it, and put the cubes in a
roasting pan along with 2 T butter, 4 cloves sliced garlic, 2 T brown
sugar, and a sprinkle of cloves, nutmeg, and ginger.
Roasted it til it was very soft.
Removed it from the oven and added to it several diced pieces of
candied ginger.
It was a big hit! The spices made it not so cloyingly sweet as some
butternut-and-brown sugar creations, and the candied ginger andded just
enough sweetnedd to balance the garlic's soft bite.
Delicious! A keeper!