Instructions:

Yield: 4 servings

1 med Butternut squash, peeled & cubed
1 1/2 tsp Ginger, grated
1 tsp Orange zest, grated
1 tsp Salt
Pepper, to taste

Put the squash in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 mins.

Drain well. Transfer the squash to a food processor. Add the ginger and orange zest and process until smooth. Add salt and pepper. Divide among 4 plates and serve.