Butternut Squash Puree With Orange, Ginger, And Honey Recipe
Servings: 8
Ingredients
- Nonstick vegetable oil spray as needed
- 5 lb butternut squash - (abt 2 very large) each lengthwise halved, and then seeded
- 1/4 c. butter - (1/2 stick)
- 2 Tbsp. frzn orange juice concentrate thawed
- 2 Tbsp. honey
- 2 Tbsp. chopped peeled fresh ginger
- 1 tsp grated orange peel
- 1 tsp grated lemon peel
- 3/4 tsp grnd cinnamon
- 1/2 tsp grnd allspice - (scant) Salt to taste Freshly-grnd black pepper to taste
Directions
- Preheat oven to 375 degrees. Spray large baking sheet with nonstick spray. Place squash, cut-side down, on prepared sheet. Bake till squash are very tender when pierced with fork, about 50 min. Cold slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp till smooth. Transfer squash puree to bowl.
- Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil till mix is reduced to 1/3 c., about 3 min. Stir mix into squash puree. Fold in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring often, or possibly cover with plastic wrap and microwave on high till heated through, about 5 min.) Transfer to bowl and serve.
- This recipe yields 8 servings.
- Comments: Garnish with orange slices, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 8 servings | |
| Calories 184 | |
| Calories from Fat 53 | 29% |
| Total Fat 6.06g | 8% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 51mg | 2% |
| Potassium 881mg | 25% |
| Total Carbs 34.48g | 9% |
| Dietary Fiber 5.0g | 17% |
| Sugars 11.26g | 8% |
| Protein 2.61g | 4% |
