Butternut Squash Puree With Orange, Ginger, And Honey

By á-174942

Ingredients

• Nonstick vegetable oil spray as needed
• 5 pounds butternut squash - (abt 2 very large) each lengthwise
• halved, and then seeded
• 1/4 cup butter - (1/2 stick)
• 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 ground allspice - (scant)
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees. Spray large baking sheet with nonstick spray. Place squash, cut-side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.

Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.) Transfer to bowl and serve.

This recipe yields 8 servings.