Hubbard Squash and Orange Puree |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
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. Ingredients:
2 lbs hubbard squash, any seeds and membrane removed |
1/4 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.
|
|