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Tangerine-Scented Mashed Butternut Squash

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    15 minutes


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
Tangerine-Scented Mashed Butternut Squash


1. Place squash in a steamer basket and steam until tender when tested with asmall, 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 1/2tsp. 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. Addcinnamon, 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


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a