Ingredients for Hubbard Squash And Orange Puree
- 1 medium Hubbard squash (about 3 pounds), peeled, seeded, and cubed
- Water
- Zest of 1 large orange
- Fresh Orange Juice
- Unsalted Butter
- Salt & Freshly Ground Black Pepper
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How to Make Hubbard Squash And Orange Puree
- Preheat oven to 400°F (200°C).
- Peel, seed, and cube the Hubbard squash.
- Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread the squash in a single layer on a baking sheet.
- Roast for 30 minutes, then flip the squash and roast for another 30-40 minutes, or until tender and slightly caramelized. (Cooking time may vary depending on the size of your squash cubes.)
- While the squash is roasting, zest the orange.
- Once the squash is cooked, let it cool slightly.
- Transfer the roasted squash to a food processor or blender.
- Add the orange zest, orange juice, and butter.
- Puree until completely smooth.
- Season with salt and pepper to taste.
- Serve warm as a side dish or appetizer.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
5g
Fat
38g
Carbs
13g