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butternut squash freshly squeezed orange juice unsalted butter honey orange zest salt freshly ground black pepper
Viewed: 23 - Published at: 8 years agoIngredients
- 2 pounds peeled, seeded butternut squash, chopped Into 1-inch pieces
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon unsalted butter, cubed
- 1 teaspoon honey
- 1 teaspoon orange zest
- Salt
- Freshly ground black pepper
Method
- Fill a large pot with 2 inches of lightly salted water and bring to a simmer over high heat.
- Add the squash, cover, reduce the heat to medium, and cook for 15 to 20 minutes, or until the squash is tender when pierced with a fork or small, sharp knife.
- Drain the squash, and transfer it to the container of a food processor.
- Add the juice, butter, honey, zest, and salt and pepper to taste, and puree until smooth.
- Season again to taste.
- The squash can be prepared ahead.
- Place finished squash in a casserole dish.
- Cover and refrigerate up to 2 days.
- To reheat, place in a 350 degree F oven, covered, for 30 minutes, or until warmed through.
- Variations:
- Try substituting acorn squash or your favorite winter squash for the butternut.
- Add a large, peeled, chopped carrot to the pot with the squash.
- Add a dash of ground nutmeg, allspice, or cinnamon to the puree.
