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 1/2tsp. 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. 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