HONEYED SQUASH PURÉE WITH ORANGE AND GINGER

Serve this appetizing side dish at Thanksgiving or a seasonal fall dinner. The butternut squash is flavoured with citrus, honey, ginger and other spices.

Yield: Serves 8.

HONEYED SQUASH PURÉE WITH ORANGE AND GINGER

Ingredients

  • 4 lb butternut squash (about 2 large)
  • 1/4 cup salted butter
  • 2 tbsp liquid honey
  • 2 tbsp thawed frozen orange juice concentrate
  • 1 1/2 tsp ground ginger
  • 1 tsp grated lemon peel
  • 1 tsp grated orange peel
  • 3/4 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp salt

Directions

  1. Preheat oven to 375°F.
  2. Halve squash lengthwise; remove seeds. Place squash, cut side down, on a greased rimmed baking sheet. Bake until squash is tender when pierced with a fork, about 60 - 65 minutes.
  3. When cool enough to handle, scoop pulp from squash and place in a food processor. Add remaining ingredients and purée until smooth. May be refrigerated for up to 24 hours.
  4. Reheat in a saucepan over low heat. Alternatively, squash purée may be reheated, covered, in a microwave-safe container in a microwave oven on medium (50% power). Stir occasionally until heated through, about 5 - 7 minutes.
Nutritional analysis per serving:

187 calories, 6 g fat, 2.7 g protein, 35.3 g carbohydrate, 5.3 g fibre, 129 mg sodium