Butternut Squash Puree with Orange, Ginger and Honey

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Serves 8
5 lbs. butternut squash, cut in ½ lengthwise, seeded (about 2 large)
¼ c. butter
2 T frozen orange juice concentrate, thawed
2 T honey
2 T. minced fresh ginger
1 t. fresh grated orange peel
1 t. fresh grated lemon peel
¾ t. cinnamon
½ t. ground allspice

Preheat oven to 375 degrees. Spray baking sheet with nonstick spray and place squash, cut side down, on it. Bake until squash are very tender—50 minutes. Cool slightly. Scoop out pulp and process until smooth in a food processor. Combine butter, orange juice concentrate, honey, ginger, and orange peel in small saucepan. Boil until mixture is reduced to 1/3 cup—about 3 minutes. Stir mixture into squash puree along with the rest of the ingredients. Season generously with salt and pepper. Transfer to a bowl and serve. (Can be made in advance and reheated in microwave or on stove top over medium-low heat.) Bon Appetit–November 2002