1 acorn squash
1 inch ginger root, finely grated
1. Heat oven to 400°F. Line baking sheet with aluminum foil.
2. Cut acorn squash in half, de-seed and place on baking sheet, skin side down.
3. Cook in oven for 45-60 minutes or until squash is tender and can be pricked with a fork. Let cool slightly.
4. When cool enough to handle, remove squash from skin and place in blender. Add ginger and puree for 1 minute adding water in 1/4 cup increments, if needed.
Servings: 15 ounces