Squash and orange puree

Yield: 1 servings

Measure Ingredient
2 pounds Butternut or Acorn squash
1 Orange - zested and juiced
2 tablespoons Butter

Directions: Preheat oven to 400 degrees. Cut the squash in half lengthwise and then half crosswise. Remove seeds and membrane. Place in baking pan flesh side down and pour ¼ cup water over the top. Bake for 1 hour, turning over after 30 minutes. Squash will lightly caramelize. When done, remove from oven and remove flesh from skin. Place in food processor and puree until smooth. Add 2 teaspoons freshly grated orange zest and 2 tablespoons fresh orange juice. Cut the butter into small pieces and add to processor. Process again and add salt and pepper to taste. Make 2 cups, serving 4 to 5.

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