Butternut Squash Puree

• 2 butternut squash (about 1 pound each)
• 4 tablespoons softened butter, divided
• Salt and pepper, to taste
• 1 orange, zested
• 3 tablespoons orange blossom honey
• Pinch ground cinnamon

1. Halve the squash lengthwise and remove the seeds and strings.
2. Rub the insides with 2 tablespoons softened butter; season with salt and pepper.
3. Place on a roasting pan, skin side down.
4. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender.
5. Remove the squash from the oven, scoop out the flesh and place in a food processor.
6. Add the orange zest, honey and remaining 2 tablespoons of butter.
7. Puree until smooth.
8. Add a pinch of salt and cinnamon.
9. Pulse a few times to incorporate.

butternut squash, butter, salt, orange, orange blossom honey, ground cinnamon

Taken from www.foodnetwork.com/recipes/butternut-squash-puree-recipe.html (may not work)