Butternut Squash Puree
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 169
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 2
- Cholesterol
- 20
- Sodium
- 450
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
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.