br>Peel and seed the squash, cut lengthwise into pieces about
Preheat oven to 350 degrees F.
1. In a glass baking dish, mix the butternut squash and olive oil, Salt and pepper to taste. Bake for 35 minutes.
2. In a skillet, saute onion in olive oil on medium-low heat for 15-20 minutes. The onions will soften and begin to carmalize.
3. Add rosemary and garlic to the pan and saute for a minute more.
4. Add the onion mixture to the butternut squash. Gently mix with a spatula.
5. Sprinkle Gorgonzola over the top.
6. Bake for 15-20 minutes.
7. Serve and enjoy!
Cut squash in half and remove seeds,
irring frequently, until crispy, about 5 minutes. Using a slotted spoon
Peel the squash and cut into large chunks.<
and celery and saute for 5 minutes. Lower the heat if
(175 degrees C). Spread butternut squash over a baking sheet.
heet or roasting pan, add butternut squash and turn pieces to coat
nd microwave on high for 5 mins or until tender. Let
ntil soft, 5 to 7 minutes. Toss in butternut squash; cook until edges
ith aluminum foil.
Place squash, cut-side up, on
infoil. Drizzle olive oil on squash and give a shake of
Heat the ghee in a large saucepan on medium-high heat. Cook the onion, stirring, until browned. Add the garlic, ginger, chili peppers and spices and cook, stirring, until fragrant.
Add the butternut squash and stock and bring to a boil. Reduce heat to low; simmer, covered, for about 15 mins or until the butternut squash is tender. Add the spinach and cilantro and stir, tossing, until the spinach has just wilted.
Just before serving, sprinkle the almonds over the curry.
igh heat and cook for 5 minutes. Transfer the skillet to
Place squash in a medium to large
Components.
Butternut Squash.
Put butternut squash in a microwave save bowl.
ozzarella cheese.
Toss the butternut squash with 1 tbsp each of
an with parchment paper. Place butternut squash on pan. Drizzle with 2
Heat the oil in a large saucepan, add the onions and butternut squash and saute for 4-5 mins. Mix in the nutmeg and season. Deglaze the pan with vinegar and stock, then cover and simmer for 25-30 mins. Mix the mango into the butternut squash mixture then blend with an immersion blender until smooth. Divide the soup between 4 glasses or bowls.
Meanwhile, bring the milk to a boil in a saucepan, mix in the paprika and chili powder and season with salt. Froth the milk using a hand mixer, then spoon over the soup to serve.
ith parchment paper.
Arrange butternut squash slices on the baking sheets