Orange-Scented Mashed Butternut Squash
This is a nice twist on mashed squash, where butternut squash is pureed with orange zest and juice for a deliciously sweet side dish.
Serves4
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Equipmentfood processor
Five Ingredients or LessYes
Mealdinner
Moodfestive
Taste and Texturebuttery, savory, sweet
Type of Dishvegetable
Ingredients
- 2 pounds peeled, seeded butternut squash, chopped Into 1-inch pieces
- ΒΌ cup freshly squeezed orange juice
- 1 tablespoon unsalted butter, cubed
- 1 teaspoon honey
- 1 teaspoon orange zest
- Salt
- Freshly ground black pepper
Instructions
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Fill a large pot with 2 inches of lightly salted water and bring to a simmer over high heat. Add the squash, cover, reduce the heat to medium, and cook for 15 to 20 minutes, or until the squash is tender when pierced with a fork or small, sharp knife.
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Drain the squash, and transfer it to the container of a food processor. Add the juice, butter, honey, zest, and salt and pepper to taste, and puree until smooth. Season again to taste.
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The squash can be prepared ahead. Place finished squash in a casserole dish. Cover and refrigerate up to 2 days. To reheat, place in a 350 degree F oven, covered, for 30 minutes, or until warmed through.
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Variations:
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Try substituting acorn squash or your favorite winter squash for the butternut.
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Add a large, peeled, chopped carrot to the pot with the squash.
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Add a dash of ground nutmeg, allspice, or cinnamon to the puree.
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