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Butternut Squash: Butternut Squash Puree

Source of Recipe

Tyler Florence, food 911


List of Ingredients


2 butternut squash ( 1 lb each)
4 tablespoons softened butter, divided
salt and pepper to taste
1 orange, zested
3 tablespoons orange blossom honey
1 pinch ground cinnamon


Recipe

Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350ºF oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate. Yield: 4 to 6 servings.