From: Robert Gadsby, Noe Restaurant & Bar, Houston and Los Angeles . Yield: 8 servings. 3 oz. unsalted butter 1 1⁄4 lb. butternut squash, peeled, seeded and diced 4 oz. peeled and sliced onions 4 oz. peeled and chopped fresh ginger 3 1⁄2 cups water to taste, coarse salt and white pepper In a sauce pan, melt butter over medium heat. Saute onions until translucent. Add the squash and ginger. Season with salt and pepper. Cook for 15-20 minutes, stirring occasionally, ...
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