I made this to go along with some sesame-ginger marinated chicken breasts. This butternut squash was surprisingly good. This recipe is from Vegetarian Times October 2011 issue.
Butternut Mash with Orange-Sesame Drizzle
1 pound butternut squash, peeled and cut into bite-sized pieces (about 2 cups)
1.25 cups low sodium vegetable broth
1.5 tablespoons thawed frozen orange juice concentrate
2 teaspoons toasted sesame seeds
1 teaspoon reduced sodium tamari
1 teaspoon toasted sesame oil
.25 teaspoon minced fresh ginger
1 green onion, trimmed and thinly sliced
Bring squash and broth to a boil in a saucepan. Reduce heat to medium, partially cover, and cook 12 minutes, or until squash is very tender and most of the broth has been absorbed. Mash with a potato masher until chunky-smooth. Transfer to a serving bowl.
Whisk together orange juice concentrate, sesame seeds, tamari, sesame oil and ginger in a small bowl. Drizzle over squash, and garnish with green onion.