Friday, February 15, 2013

Butternut squash with tangerine

I've been on a real squash kick lately, and I wonder if it's my body's way of telling me that I need some beta-carotene.  Once more, Fresh magazine came through for me, although as usual I did change it a bit.  

Butternut Squash with Tangerine
4 c cubed butternut squash
2 tangerines
1/2 t cinnamon
1 T olive oil
Salt and pepper to taste

Steam the squash until soft and hot.  While it cooks, grate the zest from the tangerines into the serving bowl.  Squeeze in about 1/3 c of the juice.  Add the cooked squash and the rest of the ingredients, and use an immersion blender to puree. 

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