Honey Orange Butternut Squash Recipes

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HONEY ORANGE BUTTERNUT SQUASH



Honey Orange Butternut Squash image

Categories     Side     Steam     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Orange     Butternut Squash     Fall     Healthy     Honey     Gourmet

Yield Serves 2

Number Of Ingredients 5

a 1-pound butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch pieces
1 tablespoon unsalted butter
2 teaspoons honey
1/4 teaspoon freshly grated orange zest, or to taste
2 tablespoons fresh orange juice

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.

BUTTERNUT SQUASH PURéE WITH ORANGE, GINGER, AND HONEY



Butternut Squash Purée with Orange, Ginger, and Honey image

Categories     Citrus     Ginger     Vegetable     Side     Bake     Thanksgiving     Butternut Squash     Fall     Honey     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
5 pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large)
1/4 cup (1/2 stick) butter
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons honey
2 tablespoons minced peeled fresh ginger
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3/4 teaspoon ground cinnamon
1/2 teaspoon (scant) ground allspice

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.

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