Hubbard Squash and Orange Puree
Hubbard squash is named after Elizabeth Hubbard, a 19th-century American author and women’s rights advocate.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.
Hubbard Squash and Orange Puree
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the Hubbard squash in half and remove the seeds. Place the squash halves on a baking sheet, cut side down.
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Roast the squash in the preheated oven for about 30 minutes, or until the flesh is soft and easily pierced with a fork.
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While the squash is roasting, zest one of the oranges and set the zest aside. Juice both oranges.
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Once the squash is cooked, scoop out the flesh and place it in a blender or food processor.
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Add the orange juice, orange zest, olive oil, salt, and black pepper to the blender or food processor.
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Blend until smooth and creamy.
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Taste and adjust the seasoning if needed.
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Serve the Hubbard squash and orange puree warm as a side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 18g6%
- Sugars 6g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
