Hubbard Squash and Orange Puree

Recipe by sugarpea
READY IN: 1hr 15mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs hubbard squash, any seeds and membrane removed
  • 14
    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
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DIRECTIONS

  • 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.
  • 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.
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