Butternut Squash Puree

Name: Butternut Squash Puree
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Cuisine: american
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

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Total: 1 hr

Prep: 10 min
Cook: 50 min

Yield: 4 to 6 servings

Total: 1 hr

Prep: 10 min
Cook: 50 min

Yield: 4 to 6 servings

Ingredients

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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

Watch how to make this recipe.

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.