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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By Nancee55
morristown, NJ
on November 04, 2011
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Fine recipe but far too sweet for my taste; I like to counteract the squash's natural sweetness with a lot of fresh ground black pepper.
By saguilar1_11877820
Elmhurst, NY
on November 25, 2009
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I have been making this for Thanksgiving for the past years and everyone in my house loves it. It has become a traditional dish for this holiday.
By mleconge
Richmond, CA
on December 15, 2006
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I had never touched a butternut squash until I decided to make a risoto recipe. This was easy and made a tasty puree. The orange and honey do make it sweet and citrusy (might be too much for some folks, which might not be to everyone's taste, but I'm planning to use the leftover for a soup once I defrost it.
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