Gingered Squash and Pear Puree

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2 1/4 lb. winter squash (or pumpkin)
1/4 c. butter
2 pears, peeled cored and cut into 1 inch chunks
2 T. chopped candied ginger
1 T. lemon juice
1/2 t. salt
1/4 t. ground ginger
1/4 t. pepper
pinch cardamom

Cut squash in half and remove seeds, cover and bake at 350 oven for 40 to 60
min. or until tender.  (Or cover with vented plastic wrap and microwave at High
for 8 to 12 min. or until tender; drain of any excess liquid)
     Meanwhile in skillet melt 2 T. of the butter over medium heat and cook
pears for about 15 min. or until tender stirring occasionally.  Transfer to
food processor or blender along with squash remaining butter, lemon juice and
spices and process until very smooth.  (puree can be prepared ahead, cooled
covered and refrigerated for up to 8 hours.  Reheat in top of a double boiler
over boiling water for 20 min. or microwave at high for 6 to 8 min. or until
heated through, stirring occasionally)  Taste and adjust seasoning if
necessary.  Makes 8 servings. This is a slightly sweet vegetable dish good
alongside poultry