This squash puree is my dear friend Casey’s recipe that she brought to our friendsgiving. It was a mix of savory and sweet, and was a perfect compliment to the turkey. It is also just a great go to recipe if you have butternut squash laying around!
Prep: Preheat oven to 375
- 5lbs butternut squash (usually 2 squash), cut in half and seeded
- 2oz butter
- 2 Tbs frozen orange juice concentrate, thawed
- 2 Tbs honey
- 2 Tbs fresh ginger, peeled & minced
- 1 Tbs orange zest
- 1 Tsp lemon zest
- 3/4 Tsp cinnamon
- 1/4 Tsp allspice
Lightly coat two baking sheets with olive oil. Place squash cut side down on prepared baking sheets. Bake until very tender, about 50 mins. Cool slightly. Remove pulp from whole squash after cooled, and place in food processor. Pulse to puree. Transfer to bowl.
Combine butter, orange juice, honey, ginger, and orange zest in a small pan on the stovetop. Bring to boil, simmer until reduced to 1/3 cup, which will take about 3 minutes. Stir into squash puree. Mix in remaining ingredients. Season with salt and pepper to taste. Transfer to a serving bowl and serve.