Kabocha Squash Puree

Serves 6.

Ingredients:

• 1-2 Kabocha squash, rinsed, split and remove seeds
• 1 T olive oil
• 2 oz candied ginger
• 1/2c heavy cream
• 1/2c chicken stock
• S&P

Method:

1. Preheat oven to 325 degrees.
2. Brush a baking sheet pan with olive oil salt and pepper.
3. Place squash cut side down. Brush outside of squash with olive salt and pepper.
4. Roast in oven for approximately 45 minutes or until soft.
5. Let cool. Remove flesh from skin. Place in a saucepot  with cream stock and candied ginger. Heat and stir for about 5-8 minutes. Place all ingredients into blender and blend smooth. Season again if necessary.