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.
Place the chicken breasts in the base of the slow cooker and splash the vinegar over the top. Season with salt and pepper.
Add the baby carrots and butternut squash around and on top of the chicken. Season with the Italian seasonings and more salt and pepper, if you like.
Set the slow cooker on LOW for 8 hours.
Prepare bread or toast.
Serve Savory Slow Cooker Chicken and Butternut Squash with carrots and bread.
Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.
Preheat oven to 400 degrees F.
Combine the olive oil and garlic in a large bowl.
Add Brussels sprouts and Butternut squash and toss to coat evenly.
Pour in an even layer into an oven proof pan sprayed with cooking spray.
Roast for 35-40 minutes until fork tender and carmelized.
Remove from oven, drizzle with maple syrup while still hot.
Sprinkle with salt, pepper,and sage to taste. Enjoy.
egrees.
Combine red potatoes, and butternut squash in an 11x7 baking dish
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
Roast in the preheated oven until golden and crispy, about 25 minutes.
Halve squash and fill cavity with brown sugar, spreading over cut side to shell.
Dot with butter.
Season and bake in moderate oven until tender, about 45 minutes.
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.
Parmesan cheese, onion, olives, oil and garlic in a large bowl
b>butternut squash on pan. Drizzle with 2 tsp of the butter and toss
he onions, garlic, rosemary, and thyme and saute until the onions are
Place potato and butternut squash in saucepan and cover with 1 inch of
infoil. Drizzle olive oil on squash and give a shake of salt
dium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to
ine, orange juice, vinegar and honey, and bring to a boil. Lower
0b0F.
Wrap the eggplant and the butternut squash individually in aluminum foil
Cut the butternut squash in half and roast at gas mark 6
Cook the brown rice and butternut squash in salt water for 25mins.<
w heat; cook until bubbling and beginning to brown, 2
arge skillet. Stir in ham and cook until the edges are