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.