Orange Honey Butternut Squash

 Lately I have found myself purchasing a lot of butternut squashes - or at least more than I typically do during this season.  I guess I have found a new love for them!  In fact, there's one sitting in the kitchen right now waiting to be used.  Now... just to find the TIME to do something with it!

Amazing that I actually found time to post this even!  Life has been SO crazy lately and school has begun to take over my life!  So... I shall keep this brief!

This recipe was a rather successful experiment.  I think it would be a great side to a savory pork dish, a cinnamon scented chicken dish, or just as a snack and we indulged in here.  Let your imagination run wild!

Orange Honey Butternut Squash

1 large butternut squash
6 tbsp butter
salt
1 cup milk
zest of one large orange
juice of orange
1/4 cup honey

Preheat oven to 350.

Cut butternut squash in two and remove seeds.  (Save if you want to roast the seeds later for a crunchy snack!).  Puncture the inside of the squash with a fork 10-15 times in both sides.  Put 1 tbsp butter in the center of each half and season lightly with salt.

Bake for 50-70 minutes or until nice and tender.

Allow squash to cool enough to handle.  Remove the squash from the skins and place into a food processor or blender.  Add the remaining 4 tbsp butter and milk and blend the squash until smooth.  Next add the zest, orange juice, and honey to the mixture and blend again until well mixed.  You may find that you need to add a little extra milk if you find it too thick.  Judge the thickness to your own preference (you may even want to add a little extra butter if you desire!).

Serve!a