Butternut Squash Puree

  • Servings: 8-10
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 pounds of butternut squash
  • 2 tablespoons orange flavored olive oil
  • salt and pepper to taste
  • Zest of one orange
  • 3 tablespoons honey
  • 2 tablespoons butter, softened
  • pinch of cinnamon


Preheat oven to 350 degrees

Halve the squash and remove the seeds and strings. Rub the insides with olive oil, season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated oven for 30-40 minutes until the squash is fork tender.

Remove the squash from the oven and let cool slightly.

Scoop out the flesh and place in a food processor. Add the orange zest, honey and butter.

Puree until smooth.

Add a pinch of cinnamon.

Pulse a few times to incorporate and then blend to desired consistency.

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