Recipe courtesy of Kathy Gunst
A nice twist on mashed squash, this recipe uses orange zest and juice for a deliciously sweet side dish.
Shopping List
- 2 pounds peeled and seeded butternut squash, chopped in 1-inch cubes
- Salt and pepper, to taste
- 1 teaspoon orange zest or zest from a blood orange
- 1/4 cup freshly squeezed orange juice, or juice from a blood orange
- 1 tablespoon unsalted butter (optional)
- 1 teaspoon honey (optional)
Make It
- Fill a large soup 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 15-20 minutes or until the squash is tender when pierced with a fork or sharp knife.
- Drain the squash and add to a food processor.
- Add salt and pepper to taste and the remaining ingredients. Puree until smooth.
- Enjoy right away or refrigerate in a casserole dish for up to 2 days. Reheat in a 350 degree oven for 30 minutes or until warmed through.
Variations: Add a peel, chopped apple to the puree. Add a large, peeled carrot to the pot with the squash. Add a dash of nutmeg, allspice, or cinnamon to the puree.
