“A beautiful fall side. Nicely spiced comfort food!”
1hr 20mins

Ingredients Nutrition


  1. Preheat the oven to 375°F.
  2. Prick the squash with the tip of a knife and place in a pan in the oven.
  3. Bake until tender when pierced, about 50 to 60 minutes, depending on size.
  4. Or microwave 20 minutes.
  5. Remove from the oven and, when cool enough to handle, cut in half. Scoop out the seeds and fibers and discard. Scoop out the flesh and blend it till smooth adding a but of water or orange juice to help puree. You should have about 3 cups purée.
  6. Warm the olive oil or butter in a sauté pan over low heat. Add the onion and sauté until very soft and sweet, about 15 minutes,if needed add brown sugar.
  7. Add the puréed squash, season with salt and pepper, and add lemon zest, ginger, nutmeg and cinnamon.
  8. Cook over very low heat, stirring often, until dry, about 5-10 minutes. Transfer to a warmed serving dish and sprinkle with mint, parsley, or rosemary, if you like.

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