Butternut Squash Puree

Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin-side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender.

Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.

This recipe yields 4 to 6 servings.