Butternut Squash Puree with Orange, Ginger, and Honey Recipe

Name: Butternut Squash Puree with Orange, Ginger, and Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 5 pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large); 1/4 cup (1/2 stick) butter; 2 tablespoons frozen orange juice concentrate, thawed; 2 tablespoons honey; 2 tablespoons minced peeled fresh ginger; 1 teaspoon grated orange peel; 1 teaspoon grated lemon peel; 3/4 teaspoon ground cinnamon; 1/2 teaspoon (scant) ground allspice

Servings: persons

Nonstick vegetable oil spray
5 pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large)
1/4 cup (1/2 stick) butter
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons honey
2 tablespoons minced peeled fresh ginger
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3/4 teaspoon ground cinnamon
1/2 teaspoon (scant) ground allspice

1
Preheat oven to 375F.
2
Spray large baking sheet with nonstick spray.
3
Place squash, cut side down, on prepared sheet.
4
Bake until squash are very tender when pierced with fork, about 50 minutes.
5
Cool slightly.
6
Scoop out pulp from squash and place in processor.
7
Using on/off turns, puree pulp until smooth.
8
Transfer squash puree to bowl.
9
Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan.
10
Boil until mixture is reduced to 1/3 cup, about 3 minutes.
11
Stir mixture into squash puree.
12
Mix in lemon peel, cinnamon, and allspice.
13
Season generously with salt and pepper.
14
(Can be made 1 day ahead.
15
Cover and refrigerate.
16
Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.)
17
Transfer to bowl and serve.

4203

kcal

Calories

471

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Nonstick vegetable oil spray, 5 pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large), 1/4 cup (1/2 stick) butter, 2 tablespoons frozen orange juice concentrate, thawed, and more.

Yes, Butternut Squash Puree with Orange, Ginger, and Honey falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Puree with Orange, Ginger, and Honey

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