Orange-Scented Mashed Butternut Squash

1. 1

   Fill a large pot with 2 inches of lightly salted water and bring to a simmer over high heat.

2. 2

   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.

3. 3

   Drain the squash, and transfer it to the container of a food processor.

4. 4

   Add the juice, butter, honey, zest, and salt and pepper to taste, and puree until smooth.

5. 5

   Season again to taste.

6. 6

   The squash can be prepared ahead.

7. 7

   Place finished squash in a casserole dish.

8. 8

   Cover and refrigerate up to 2 days.

9. 9

   To reheat, place in a 350 degree F oven, covered, for 30 minutes, or until warmed through.

10. 10

    Variations:

11. 11

    Try substituting acorn squash or your favorite winter squash for the butternut.

12. 12

    Add a large, peeled, chopped carrot to the pot with the squash.

13. 13

    Add a dash of ground nutmeg, allspice, or cinnamon to the puree.

* Per serving · 4 servings · Values may vary.