Grating Ginger for Butternut Squash Compote

Video Transcript

"Hi, this is Rich Buccola here in New York City, and today on behalf of Expert Village, I'm going to show you how to make Butternut Squash Compote. Alright, we have our oven presets at 375, we have our butternut squash in our casserole dish, what I'm going to do then is just add the juice of one orange, and I'm going to add some nutmeg, and some fresh ginger. And you might be saying that's a sad looking orange but we actually use the zest of this orange so why not use the orange juice for something else. And what I am going to do is just the old trick Rachel Ray does, hold your juice up, hold your orange up so none of the seeds get in, I am going to just put the whole juice of one whole orange. Uh, see you still got in Rich. You only want to use about a half the teaspoon, if you don't have a, if you are using dry ginger, but I have fresh, so I am going about a teaspoon of it. I also put in some of that, that orange pulp. I thought that will look good. I am going to give this a quick shaving, get that in there. And that's all you want. This is enough to give it a little zing."