1 acorn squash, about 3 lb (1.5 kg)

2 tablespoons (30 ml) maple syrup

3 tablespoons (45 ml) butter

A pinch ground ginger

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the sheet, cut side down, and cook for 1 hour or until the squash is tender with the tip of a knife. Let cool.

Remove the flesh with a spoon. In a food processor, purée the squash with the remaining ingredients until smooth. Season with salt and pepper.

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