- 2 pounds peeled, seeded butternut squash, chopped Into 1-inch pieces
- ¼ cup freshly squeezed orange juice
- 1 tablespoon unsalted butter, cubed
- 1 teaspoon honey
- 1 teaspoon orange zest
- Salt
- Freshly ground black pepper
- Fill a large pot with 2 inches of lightly salted water and bring to a simmer over high heat. Add the squash, cover, reduce the heat to medium, and cook for 15 to 20 minutes, or until the squash is tender when pierced with a fork or small, sharp knife.
- Drain the squash, and transfer it to the container of a food processor. Add the juice, butter, honey, zest, and salt and pepper to taste, and puree until smooth. Season again to taste.
- The squash can be prepared ahead. Place finished squash in a casserole dish. Cover and refrigerate up to 2 days. To reheat, place in a 350 degree F oven, covered, for 30 minutes, or until warmed through.
- Variations:
- Try substituting acorn squash or your favorite winter squash for the butternut.
- Add a large, peeled, chopped carrot to the pot with the squash.
- Add a dash of ground nutmeg, allspice, or cinnamon to the puree.