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Hubbard Squash and Orange Puree

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“If you can find pieces of this beautiful blue-skinned squash at your market, this is a fragrant and brilliantly orange-colored way to use it. From Rozanne Gold, a favorite cookbook author.”
READY IN:
1hr 15mins
SERVES:
2-4
YIELD:
2 cups squash puree
UNITS:
US

Ingredients Nutrition

  • 2 lbs hubbard squash, any seeds and membrane removed
  • 14 cup water
  • 2 teaspoons grated orange zest
  • 2 tablespoons fresh orange juice
  • 2 tablespoons unsalted butter, cut in small pieces
  • salt & freshly ground black pepper

Directions

  1. Preheat oven to 400°; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized.
  2. Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.

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