Kabocha Purée with Ginger

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I found this in the November Issue of Bon Appétit, of course I made a few changes. I swapped half and half for cream and greatly reduced the amount, I used a bit more ginger and extra spoonful of brown sugar. It turned out wonderful!

–2 1/2-pound kabocha squash, halved, seeded
salt and pepper
1 TBSP brown sugar
1/4 c half and half

Preheat oven to 375°F. Line a rimmed baking sheet with parchment or foil. Season inside of squash with salt and pepper. Place squash, cut side down, on prepared sheet. Roast until tender, 1-1 1/4 hours. Let cool slightly.

Pulse ginger in a food processor until finely chopped. Transfer to prepared strainer. Scoop squash flesh into a food processor. Add sugar. With machine running, gradually add half and half and purée until smooth, adding more cream by tablespoonfuls if too thick. Season with salt, pepper, and more ginger juice, if desired. Gently warm in a saucepan, stirring constantly, until heated through.

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