Butter a medium size (2-quart) casserole dish; set aside.

Bring a large pot of water to boil over high heat. Add the squash and carrots and cook until tender when tested with a small knife, about 12 minutes. Drain.

Working in batches, transfer the cooked vegetables to a food processor and blend, adding some of the zest, satsuma juice and honey to each batch. Place the puréed mixture into the prepared casserole dish. Stir in salt and pepper to taste.

In a small skillet, melt the butter over medium-low heat. Cook until it just begins to turn a rich amber color, 2 to 3 minutes. (Watch it carefully so that it doesn't burn). Stir half the butter into the cooked vegetables in the casseerole; drizzle the remaining butter on top. Serve immediately.

Note: You may prepare this up to a day ahead, cover and refrigerate. To reheat, warm the casseerole in a 325˚F oven until hot, 10 to 12 minutes.