Butternut Squash Puree with Orange, Ginger, and Hon

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Butternut Squash Puree with Orange, Ginger, and Honey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions