Hubbard Squash and Orange Puree

sugarpea's Note:

If you can find pieces of this beautiful blue-skinned squash at your market, this is a fragrant and brilliantly orange-colored way to use it. From Rozanne Gold, a favorite cookbook author.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 2-4

Yield: 2.0 cups sq ...

• 2 lbs hubbard squash, any seeds and membrane removed
• 1/4 cup water
• 2 teaspoons grated orange zest
• 2 tablespoons fresh orange juice
• 2 tablespoons unsalted butter, cut in small pieces
• salt & freshly ground black pepper

Directions:

1. Preheat oven to 400°; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized.
2. Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.

Reviews

[erinBOberrin]

This was very good and very easy! I added a few shakes of nutmeg. I also thought about adding just a touch of cream to see what that did, but didn't. Maybe next time! (Also I used butternut squash, very creamy and good)

[Bergy]

Great squash recipe - the orange enhances the squash flavor very nicely without over whelming . I used a butternut squash as no Hubbard were available-also cut the recipe in half with no problem. We love squash and will be making this again Thanks sugarpea