Ingredients Jump to Instructions ↓

  1. 2 Butternut squash - (abt 1 lb ea)

  2. 4 tablespoons 60ml Softened butter - divided Salt - to taste Freshly-ground black pepper - to taste

  3. 1 Orange - zested

  4. 3 tablespoons 45ml Orange blossom honey

  5. 1 Ground cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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