Recipe - Squash And Orange Puree

2 pound Butternut or Acorn squash
1 Orange zested and juiced
2 tablespoon Butter

Directions: Preheat oven to 400 degrees. Cut the squash in half lengthwise
and then half crosswise. Remove seeds and membrane. Place in baking pan
flesh side down and pour One fourth cup water over the top. Bake for 1 hour,
turning over after 30 minutes. Squash will lightly caramelize. When done,
remove from oven and remove flesh from skin. Place in food processor and
puree until smooth. Add 2 teaspoons freshly grated orange zest and 2
tablespoons fresh orange juice. Cut the butter into small pieces and add to
processor. Process again and add salt and pepper to taste. Make 2 cups,
serving 4 to 5.

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