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
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.