2 ¼poundscalabash squashpeeled, seeds removed and chopped into cubes
1cmgrated fresh ginger
Salt and freshly ground black pepper
In a blender or food processor, chop the scallions, parsley, thyme, onions and garlic. Set aside
Heat the oil in a heavy-based saucepan then gently fry the squash pieces. Add the chopped herb mixture and the ginger. Mix well and cook over high heat for 5 minutes. Season to taste with salt and pepper.
Lower the heat and continue cooking, stirring constantly, for 10 minutes more, until the squash becomes a puree. Serve hot.
Use calabash squash also known as West Indian Squash or Butternut Squash.