Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper.
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a roasting pan or jelly-roll pan;
toss well. Bake at 375° for 50 minutes or until tender, stirring
occasionally. Cool 10 minutes.
3. Place half of squash mixture and
half of broth in a blender. Remove center piece of blender lid (to allow
steam to escape); secure blender lid on blender. Place a clean towel
over opening in blender lid (to avoid splatters). Blend until smooth.
Pour into a large saucepan. Repeat procedure with remaining squash
mixture and broth. Cook over medium heat 5 minutes or until thoroughly
heated. Top with chives and pepper, if desired.