Ingredients
Nonstick vegetable oil spray
5
pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large)
1/4
cup (1/2 stick) butter
2
tbsp frozen orange juice concentrate, thawed
2
tbsp minced peeled fresh ginger
1/2
tsp (scant) ground allspice
Directions
1.
Preheat oven to 375°F. Spray large baking sheet with nonstick spray. Place squash, cut side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.
2.
Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.) Transfer to bowl and serve.
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