Hubbard Squash and Orange Puree
Delight your taste buds with the vibrant and velvety "Hubbard Squash and Orange Purée," a comforting side dish that blends earthy sweetness with a zesty citrus twist. This recipe showcases roasted Hubbard squash, whose caramelized richness pairs beautifully with fresh orange juice, fragrant zest, and a touch of maple syrup for natural sweetness. Enhanced with warm notes of cinnamon and a hint of black pepper, this creamy purée is both elegant and easy to prepare in under an hour. Perfect for fall gatherings or holiday feasts, it’s a colorful, nutrient-packed addition to your table that’s sure to impress. Serve it warm with a drizzle of maple syrup or a sprinkle of orange zest for a stunning finishing touch!
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Recipe Information
Ingredients
- 2 pounds Hubbard squash
- 1 tablespoon Orange zest
- 0.25 cup Fresh orange juice
- 3 tablespoons Unsalted butter
- 2 tablespoons Maple syrup
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Black pepper
- 0.5 cup Water
Instructions
Preheat your oven to 400°F (200°C).
Slice the Hubbard squash in half lengthwise and scoop out the seeds. If the squash is hard to cut, microwave it for 2-3 minutes to slightly soften the skin.
Place the squash halves cut-side down on a baking sheet lined with parchment paper or aluminum foil. Add 1/2 cup of water to the baking sheet to create steam.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
Remove the roasted squash from the oven and let it cool for 10 minutes. Scoop the soft flesh into a blender or food processor, discarding the skin.
Add orange zest, orange juice, unsalted butter, maple syrup, salt, ground cinnamon, and black pepper to the blender with the squash.
Blend the mixture until smooth and creamy. Taste and adjust seasoning, if needed.
Serve the purée warm as a side dish, garnished with a sprinkle of additional orange zest or a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 49.7 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
