Butternut Squash Puree With Orange, Ginger, And Honey Recipe

• Nonstick vegetable oil spray as needed
• 5 lb butternut squash - (abt 2 very large) each lengthwise halved, and then seeded
• 1/4 c. butter - (1/2 stick)
• 2 Tbsp. frzn orange juice concentrate thawed
• 2 Tbsp. honey
• 2 Tbsp. chopped peeled fresh ginger
• 1 tsp grated orange peel
• 1 tsp grated lemon peel
• 3/4 tsp grnd cinnamon
• 1/2 tsp grnd allspice - (scant) Salt to taste Freshly-grnd black pepper to taste

1. Preheat oven to 375 degrees.
2. Spray large baking sheet with nonstick spray.
3. Place squash, cut-side down, on prepared sheet.
4. Bake till squash are very tender when pierced with fork, about 50 min.
5. Cold slightly.
6. Scoop out pulp from squash and place in processor.
7. Using on/off turns, puree pulp till smooth.
8. Transfer squash puree to bowl.
9. Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan.
10. Boil till mix is reduced to 1/3 c., about 3 min.
11. Stir mix into squash puree.
12. Fold in lemon peel, cinnamon, and allspice.
13. Season generously with salt and pepper.
14. (Can be made 1 day ahead.
15. Cover and chill.
16. Rewarm over medium-low heat, stirring often, or possibly cover with plastic wrap and microwave on high till heated through, about 5 min.)
17. Transfer to bowl and serve.
18. This recipe yields 8 servings.
19. Comments: Garnish with orange slices, if you like.

vegetable oil, butter, orange juice, honey, fresh ginger, orange peel, lemon peel, cinnamon, salt

Taken from cookeatshare.com/recipes/butternut-squash-puree-with-orange-ginger-and-honey-96245 (may not work)