Yield: 4 servings
|¼ cup||Firmly packed brown sugar|
|1 teaspoon||Peeled; chopped fresh|
|1 tablespoon||Chopped candied ginger|
|1 tablespoon||Orange juice concentrate|
|2 tablespoons||Unsalted butter|
|Cracked black pepper|
|¼ cup||Hazelnuts; toasted and finely|
Preheat the oven to 425ø. Cut the squash in half lengthwise and place cut-side up on a lightly greased roasting pan. Roast the squash in the oven until tender, about 50 minutes. Remove the squash from the oven. Using a large spoon, scrape the squash flesh into the bowl of a food processor. Add the brown sugar, fresh ginger, candied ginger, orange juice concentrate, and butter and puree until smooth. Season to taste with the salt and pepper.
Top with the ground hazelnuts and serve immediately. To serve refrigerated puree, reheat just until warm through, then top with the ground hazelnuts and serve.
Converted by MC_Buster.
Per serving: 169 Calories (kcal); 11g Total Fat; (57% calories from fat); 2g Protein; 17g Carbohydrate; 16mg Cholesterol; 8mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.