Market Inspired recipe: Butternut Squash Puree

in , , by Jerome Farmers Market, January 04, 2012
Butternut Squash and Apple Soup - From My Bowl

One of my favorite things to eat when it is chilly outside is a warm cup of soup.  While living in downtown Salt Lake City my husband and I often frequented a wonderful soup place called Big City Soups, it was there that I had Butternut Squash Puree for the first time.  It was love at first taste.  I had to find a good recipe and after much searching found the one below via the Food Network.  I hope you love it as much as I do. 

Butternut Squash Puree


  • 2 butternut squash (about 1 pound each)
  • 4 tablespoons softened butter, divided
  • Salt and pepper, to taste
  • 1 orange, zested
  • 3 tablespoons orange blossom honey
  • Pinch ground cinnamon


Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. 
Place on a roasting pan, skin side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. 
Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon, pulse a few times to incorporate.

recipe courtesy of: Food Network
picture courtesy of: My Baking Addiction

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