Spiced Butternut Squash 2

Grrrrrgh!
Course : Squash
From: HungryMonster.com
Serves: 12
 

Ingredients:

4 pounds butternut squash
1 cup nonfat chicken broth
3 tablespoons unsalted butter -- cut in small cubes
1/2 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon ground coriander
1 dash cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/4 cup lowfat sour cream
 

Preparation:

1. Halve, peel and seed the squash. Cut into 2 inch chunks. 2. In a large, heavy saucepan, combine the squash, chicken stock, and 3 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer until the squash is tender (about 20 minutes). Drain, reserving 1/4 cup of the cooking liquid. 3. In a large bowl, combine the squash, butter, ginger, mace, coriander, cayenne, salt, pepper, lemon juice and reserved cooking liquid. 4. Preheat oven to 350. In a food processor, puree the squash mixture (in 2 batches) until smooth. Transfer puree to a heatproof 3 quart serving dish and fold in the sour cream. Taste and adjust seasonings. Cover the dish with foil. (NOTE: You can make the recipe up to 2 days ahead to this point and refrigerate. Let it come to room temperature before baking.) 5. Bake until heated though, about 25 minutes. If desired, uncover and broil about 5 inches from the heat for 1 minutes or until lightly browned.