Hubbard Squash And Orange Puree - cooking recipe

Ingredients

2 lbs hubbard squash, any seeds and membrane removed
1/4 cup water
2 teaspoons grated orange zest
2 tablespoons fresh orange juice
2 tablespoons unsalted butter, cut in small pieces
salt & freshly ground black pepper

Preparation

Preheat oven to 400\u00b0; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized.
Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.