Butternut Squash Purée With Orange, Ginger, And Honey
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Butter (1/2 stick)2 tbsps
Honey2 tbsps
Ginger (minced peeled fresh)1 tsp
Orange Peel (grated)1 tsp
Lemon Peel (grated)3 tsp
Ground Cinnamon1 tsp
Ground Allspice (scant)Directions:
1
Preheat oven to 375°F
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
18
Preheat oven to 375°F
19
Spray large baking sheet with nonstick spray
20
Place squash, cut side down, on prepared sheet
21
Bake until squash are very tender when pierced with fork, about 50 minutes
22
Cool slightly
23
Scoop out pulp from squash and place in processor
24
Using on/off turns, puree pulp until smooth
25
Transfer squash puree to bowl
26
Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan
27
Boil until mixture is reduced to 1/3 cup, about 3 minutes
28
Stir mixture into squash puree
29
Mix in lemon peel, cinnamon, and allspice
30
Season generously with salt and pepper
31
(Can be made 1 day ahead
32
Cover and refrigerate
33
Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes
34
) Transfer to bowl and serve