Preparation / Directions:
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.
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