Butternut Squash and Blood Orange Puree

I needed to see a bit of color on my plate during these dreary winter days. Happily, this was easily provided in the form of butternut squash puree, accented with cinnamon, brown sugar, and a hint of blood orange juice. I find the blood orange to be a bit sweeter than a navel orange and oh-so-much-more beautiful! It’s a ready-made garnish for a relatively simple dish, as you can see from the pictures below. But the flavor really brings the squash to a sunny new level – a hint of freshness and tang in a carmelized thick mash. GREAT combination. If you can’t find blood oranges, a regular orange will suffice, but spend a tiny bit extra and reap the rewards in taste!

Enjoy!

Butternut Squash and Blood Orange Puree (serves 4)

1 large butternut squash

1 blood orange

3 tablespoons unsalted butter at room temperature

1/4 cup brown sugar

Cinnamon

Salt

Pepper

Instructions:

1. Preheat oven to 400 degrees

2. Cut squash in half lengthwise and remove seeds. Then cut the squash horizontally, separating the narrow stem section from the rounded bottom. Once this is done, cut the squash into large and thick slices. (See pictures)

3. On a baking sheet lined with foil, place the pieces of squash and then liberally smear the butter on them

4. Toss some salt, pepper, and cinnamon on top of the pieces

5. Finally, sprinkle the brown sugar on top of the pieces. Then use your hands to rub the squash, making sure each piece is liberally covered with all of the spices.

6. Roast the squash for around 40 minutes until the squash is extremely tender and a fork or spoon easily pierces the flesh. Some browning is fine and will just make the squash more flavorful!

7. Once the squash is done, let it cool slightly, and then with a knife (or even a fork or your hands) peel the skins off the squash pieces and put all of the squash flesh in a bowl.

8. Add the juice of half the blood orange and then using a fork or potato masher, create a thick puree out of the squash. You can also add a little more butter if you want at this point, but I didn’t find any necessary.

9. Taste and season with a bit more blood orange and/or spices if necessary. To serve, slice the remaining half of the blood orange and use as a garnish for your guests to snack on. They’ll thank you!

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Tags: Fruit, Side Dish, Vegetable