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Butternut Squash Puree with Orange, Ginger and Honey Recipe

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This recipe for Butternut Squash Puree with Orange, Ginger and Honey, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bon Appetit
Added: Tuesday, May 13, 2008


Nonstick vegetable oil spray
5 lb. butternut squash, each cut in half lengthwise, seeded (about 2 very large)
1/4 c. butter
2 tbsp. frozen orange juice concentrate, thawed
2 tbsp. honey
2 tbsp. minced peeled fresh ginger
1 tsp. grated orange peel
1 tsp. grated lemon peel
3/4 tsp. cinnamon
1/2 tsp. ground allspice

Preheat oven to 375. Spray large baking sheet with nonstick spray. Place squash, cut side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 min. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.
Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 min. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. Transfer to bowl and serve.




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