Butternut Squash Purée With Orange Ginger And Honey Food

ORANGE-MAPLE BUTTERNUT SQUASH MASH

Steps:

• Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
• Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
• Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
• Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.

BUTTERNUT SQUASH PUREE

Steps:

• 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.

BUTTERNUT SQUASH PURéE WITH ORANGE, GINGER, AND HONEY

Steps:

• Preheat oven to 375°F. 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 minutes. 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 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.) Transfer to bowl and serve.

PUREED BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
• Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

BUTTERNUT SQUASH PUREE WITH ORANGE AND GINGER

Steps:

• Place the squash in a medium-size saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain well.
• Place the squash in a food processor with the ginger and orange rind. Process until smooth. Add salt and pepper. Divide among 4 plates and serve immediately.

HONEY ORANGE BUTTERNUT SQUASH

Steps:

• In a steamer set over boiling water steam the squash, covered, for 5 to 6 minutes, or until it is just tender but not soft, and remove it from the steamer. In a skillet melt the butter with the honey, the zest, and the orange juice, stirring, add the squash and salt and pepper to taste, and cook the mixture over moderately low heat, stirring gently, for 1 to 2 minutes, or until the squash is coated well with the orange mixture.

GINGER BUTTERNUT SQUASH SOUP

Steps:

• 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
• 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
• 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
• 4. With an immersion blender, puree until it is completely smooth and creamy.
• 5. Season with salt and pepper to taste. If it is too thick you may add more water.

BUTTERNUT SQUASH PUREE

Steps:

• Preheat oven to 375.
• Cut stem off of squash. Cut squash lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Add 1/4 inch of water.
• Bake the squash for 20 minutes with cut side down down, then 20 minutes with cut side up (when you flip them over you can add a little honey and/or cinnamon if you so desire). Bake until a knife can easily enter the flesh but remove from oven before the squash becomes entirely mushy.
• Allow squash to cool enough to handle. Remove peel with paring knife, and cut peeled squash into pieces of approximately 1-2 inches.
• Put pieces in food processor, along with the rest of the ingredients. Puree until smooth.