Recipe by Cooking Light November 2014


Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Chef's Notes

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Nutrition Facts

147 calories; fat 5g; saturated fat 1.7g; sodium 173mg.