Orange-Scented Butternut Squash

Adapted from Fresh Magazine

Yield: 6 servings
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  • 20 ounce(s) cubed butternut squash
  • 1 orange
  • 1/4 teaspoon(s) cinnamon
  • 1 tablespoon(s) olive oil
  • 1/4 teaspoon(s) salt to taste
  • 1/4 teaspoon(s) freshly ground pepper


  1. 1. Place squash in steamer basket and steam until tender when tested with a small sharp knife/fork, about 13-15 minutes. Drain thoroughly.
  2. 2. While squash steams, grate zest for half of orange. Then juice fruit.
  3. 3. Add cooked squash to juice and zest. Puree until smooth. Add cinnamon, oil, slat and pepper. Serve hot.
January 2013

This recipe is a personal recipe added by ROBN4409 and has not been tested or endorsed by MyRecipes.

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