HUBBARD SQUASH AND ORANGE PUREE
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.
Provided by sugarpea
Categories Oranges
Time 1h15m
Yield 2 cups squash puree, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 292.1, Fat 13.8, SaturatedFat 7.8, Cholesterol 30.5, Sodium 34.1, Carbohydrate 41.5, Fiber 0.2, Sugar 1.3, Protein 9.3
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