Butternut Squash Puree with Orange, Ginger, and Honey

Name: Butternut Squash Puree with Orange, Ginger, and Honey
Yield: Makes 8 Servings
Ingredients: 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

By Selma Brown Morrow and Lena Cederham BirnbaumPhotographer Mark Thomas

October 31, 2002

Recipe notes