O's Corner: Squash (Part 3 of 3-part Series)

ORANGE-CINNAMON BUTTERNUT SQUASH PUREE

To peel and seed butternut squash, first cut it across at the point where the neck meets the round base. Cut the base lengthwise and scoop out the seeds, then use a vegetable peeler to remove the skin.

• 1 (2 pound) butternut squash, peeled and cut into 1-inch pieces
• 3 tablespoons orange juice
• 1 tablespoon honey
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Place butternut squash in a saucepan and add enough cold water to just cover. Bring to a boil and cook until the squash is tender, Approximately 4 minutes. Drain. Mash the squash with a potato masher (or immersion blender, if you prefer it very smooth); stir in the orange juice, honey, cinnamon, nutmeg, salt and pepper. MAKES 4 SERVINGS.

UNTIL NEXT WEDNESDAY, REMEMBER, KEEP IT SIMPLE AND FAST.