Butternut Squash Puree

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
4 to 6 servings

Ingredients
  • 2 butternut squash (about 1 pound each)
  • 4 tablespoons softened butter, divided
  • Salt and pepper, to taste
  • 1 orange, zested
  • 3 tablespoons orange blossom honey
  • Pinch ground cinnamon
Directions

Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.


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