| Total: | 1 hr |
| Prep: | 10 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 butternut squash (about 1 pound each)
- 4 tablespoons softened butter, divided
- Salt and pepper, to taste
- 1 orange, zested
- 3 tablespoons orange blossom honey
- Pinch ground cinnamon
Instructions
- 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 350-degree 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 169 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 450 mg |
Reviews
I used the pre cut squash and it turned out great. Omitted the honey as I don’t like veggies to sweet
Love this! I serve with scallops on top. Quick, easy, and really yummy 🙂
I followed the directions, but after 40 minutes at 350 my squash was still hard as a rock. I’m thinking it could be that my squash was quite large in size, or the fact that I’m using an electric oven. At any rate, I had to turn the temperature up and let it roast longer.
Fine recipe but far too sweet for my taste; I like to counteract the squash’s natural sweetness with a lot of fresh ground black pepper.
I have been making this for Thanksgiving for the past years and everyone in my house loves it. It has become a traditional dish for this holiday.
I had never touched a butternut squash until I decided to make a risoto recipe. This was easy and made a tasty puree. The orange and honey do make it sweet and citrusy (might be too much for some folks), which might not be to everyone’s taste, but I’m planning to use the leftover for a soup once I defrost it.
Just like Mom used to make it!!!
I made this recipe last weekend as a “test” for Thanksgiving Dinner. We loved it!! I expect all our guests next week will ask for the recipe. Another plus is that you can make it ahead and the flavors don’t fade. Just warm it up in the Microwave. “How easy is that!!”
A real plaeser no one will be dislike this one
I am not much of a pumpkin pie eater, and I found this to be a great substitute. Everyone enjoyed!