Pam's Ginger Orange Squash
12 pound butternut squash
2 Tbspfrozen orange juice concentrate
2 Tbspbrown sugar (or more)
2 Tbspbutter ( or more)
1/4 tspground ginger
·white pepper to taste if desired
How to Make Pam's Ginger Orange Squash
- Cut squash in half lengthwise and remove seeds and fibers. Place the halves in a glass casserole with a few tablespoons of water and cover with plastic wrap or waxed paper. Microwave until squash is tender and can be pierced easily with a fork. Start with about 7 to 10 minutes and let it rest in the microwave for 5 or 10 minutes, then test for tenderness. Remove from microwave and allow to cool so you can scrape out the meat of the squash without burning your hands.
- When cooled, place squash meat into a medium mixing bowl or food processor bowl, and add all remaining ingredients. Mix thoroughly and taste and adjust seasonings.
For this step, you can mash and mix by hand, with a hand mixer, or puree in a food processor, according to the texture you want.
- You can either spoon this mixture into a casserole and broil until lightly browned or serve it piped out of a large star shape pastry tube without broiling. If not broiling, I would suggest you make a small "dent" in the top of the piped squash and add a tiny bit of butter and let it melt.
- NOTE: If you desire a more Orange flavor, add a teaspoon of grated fresh orange zest to the mixture. If you want a stronger Ginger flavor, you can add more powdered ginger or some ginger juice to accent that flavor.