Orange-Scented Mashed Butternut Squash

Directions

1. 1
   Fill a large pot with 2 inches of lightly salted water and bring to a simmer over high heat.
2. 2
   Add the squash, cover, reduce the heat to medium, and cook for 15 to 20 minutes, or until the squash is tender when pierced with a fork or small, sharp knife.
3. 3
   Drain the squash, and transfer it to the container of a food processor.
4. 4
   Add the juice, butter, honey, zest, and salt and pepper to taste, and puree until smooth.
5. 5
   Season again to taste.
6. 6
   The squash can be prepared ahead.
7. 7
   Place finished squash in a casserole dish.
8. 8
   Cover and refrigerate up to 2 days.
9. 9
   To reheat, place in a 350 degree F oven, covered, for 30 minutes, or until warmed through.
10. 10
    Variations:
11. 11
    Try substituting acorn squash or your favorite winter squash for the butternut.
12. 12
    Add a large, peeled, chopped carrot to the pot with the squash.
13. 13
    Add a dash of ground nutmeg, allspice, or cinnamon to the puree.