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Recipe courtesy of Food Network Kitchen

Butternut Squash Puree

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  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. 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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