Tangerine-Scented Mashed Butternut Squash

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4
Calories 120 kcal


Calories: 120 kcalCarbohydrates: 24 gProtein: 2 gFat: 4 gSodium: 150 mgFiber: 4 g


  • 1 20 oz pkg. cubed butternut squash
  • 2 tangerines or 1 orange
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon walnut oil or pure olive oil
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper


  • 1. Place squash in a steamer basket and steam until tender when tested with a small, sharp knife or fork, about 13 to 15 minutes. Drain thoroughly.
  • 2. While squash steams, grate zest from tangerines or orange. You should have 1 1/2 tsp. zest. Cut fruit in half and squeeze to yield 1/3 cup juice. Add juice and zest to a food processor or blender.
  • 3. Add cooked, drained squash to the food processor or blender and puree. Add cinnamon, oil, salt, and pepper and blend to incorporate all the ingredients.
  • 4. Transfer puree to a serving dish and serve hot.
  • Source: Hannaford fresh Magazine, November - December 2012
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