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Butternut Squash with Orange

Photo: Randy Mayor; Styling: Claire Spollen



Serves 4 (serving size: about 3/4 cup)


  • 6 cups diced peeled butternut squash
  • 2 1/2 teaspoons olive oil
  • 2 teaspoons butter
  • 2 tablespoons finely grated orange rind
  • 1/4 cup fresh orange juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 147
  • fat 5 g
  • satfat 1.7 g
  • sodium 173 mg

How to Make It

  1. Sauté squash in olive oil in a Dutch oven over medium-high heat 2 minutes; cover, reduce heat to low, and cook 12 to 15 minutes or just until tender when pierced with a knife. Toss with butter, orange rind, and orange juice; puree with an immersion blender until smooth. Season with salt and pepper.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit