Best 3 Butternut Squash Puree With Orange And Ginger Recipes

Butternut squash is a widely loved winter squash variety commonly used in various delectable recipes. One notable dish featuring butternut squash is the puree with orange and ginger. This combination promises a symphony of flavors, with the sweetness of butternut squash complemented by the vibrant tang of orange and the warmth of ginger. Whether you're seeking a side dish for a special occasion or a nutritious and comforting meal, butternut squash puree with orange and ginger is sure to delight your palate.

Here are our top 3 tried and tested recipes!

BUTTERNUT SQUASH PUREE WITH ORANGE AND GINGER

Butternut Squash Puree With Orange and Ginger image

Provided by Molly O'Neill

Categories dinner, easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 medium-size butternut squash, peeled and cut into 1/2-inch cubes
1 1/2 teaspoons grated fresh ginger
1 teaspoon grated orange rind
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

Place the squash in a medium-size saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain well.
Place the squash in a food processor with the ginger and orange rind. Process until smooth. Add salt and pepper. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 294 milligrams, Sugar 3 grams

BUTTERNUT SQUASH PURéE WITH ORANGE, GINGER, AND HONEY

Butternut Squash Purée with Orange, Ginger, and Honey image

Categories Citrus Ginger Vegetable Side Bake Thanksgiving Butternut Squash Fall Honey Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
5 pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large)
1/4 cup (1/2 stick) butter
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons honey
2 tablespoons minced peeled fresh ginger
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3/4 teaspoon ground cinnamon
1/2 teaspoon (scant) ground allspice

Steps:

Preheat oven to 375°F. Spray large baking sheet with nonstick spray. Place squash, cut side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.
Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.) Transfer to bowl and serve.

GINGER ORANGE SQUASH

Ginger Orange Squash image

Bursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. Our home economists developed the five-ingredient recipe so you can spend less time in the kitchen and more time with family.

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

2 butternut squash (2 pounds each), peeled and cut into 1-1/2-inch cubes
1 cup thawed orange juice concentrate
3 tablespoons coarsely chopped fresh gingerroot
1/2 teaspoon pepper
4 teaspoons butter, melted

Steps:

Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.

Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

For a smoother puree, use an immersion blender or a high-powered blender.
If you don't have fresh orange juice, you can use bottled orange juice. Just make sure it's 100% orange juice and not from concentrate.
If you don't have fresh ginger, you can use ground ginger. Just use 1/2 teaspoon of ground ginger for every 1 tablespoon of fresh ginger.
Butternut squash puree can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Butternut squash puree is a versatile and delicious ingredient that can be used in a variety of dishes. It's a great way to add flavor and nutrition to your meals. Whether you're using it as a soup base, a sauce, or a side dish, butternut squash puree is sure to please everyone at your table.