il on top of the squash and bake in the oven
Melt butter over medium heat in a heavy bottomed Dutch oven. Add onions; saute, stirring constantly, until onions are transparent.
Add chicken stock, reserved squash and apples and bring to a boil.
Cook until squash and apples are soft.
Cool mixture slightly.
Puree in a blender no more than 3/4 full.
Add whipping cream and sherry and season to taste with salt and cayenne pepper.
Heat through.
Pass sherry at table, if desired. Serves 12 as a first course.
egrees C).
Place the squash pieces in a saucepan and
baking dish.
Cook squash in preheated 375\u00b0F
egrees C).
Spread butternut squash cubes onto a baking sheet
or 30 minutes.
Add squash and tomato.
If using
Preheat oven to 400\u00b0F.
Cut squash into 1-inch cubes if too large.
In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
Bake squash approximately 50 minutes until tender.
*Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.
Add milk, chicken broth and squash and bring the mixture to
Roast cubed butternut squash that has been seasoned with
Preheat oven to 400\u00b0.
Place squash, carrots and onion in nonreactive pan.
Dot vegetables with butter.
Pour 1 1/2 cups of water over vegetables and sprinkle with brown sugar.
Cover pan tightly with foil and bake until tender, about 35 minutes.
Remove the pan from the oven and place vegetables and any liquid in a stockpot.
Stir in remaining 3 1/2 cups of broth, the mace, ginger, cayenne and salt.
Bring to a boil.
Reduce the heat and simmer uncovered for 10 minutes.
Stir in lemon juice.
Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.
or pie filling or cake recipes.
THE HARD WAY: Cut
rom burning.
While the squash is roasting, cook the onions
minutes.
Add butternut squash, stirring to combine. Bring to
Cut squash in half anf use a spoon to remove the seeds, but a few leftover seeds are ok if it happens! Do not remove the skin. Cut the squash in slices about 1/4 inch think. Heat the pan to medium, add butter, reduce to low. Add squash and garam masala, ginger, salt. Toss to coat, add walnuts. Cook 10 minutes and add sugar to taste. Add cider (alcoholic kind is advised but you can use regular cider. Pear cider alcohol works great as well.) Cook 5-10 more minutes or until tender.
Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
Saute the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carots are tender.
REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
Peel the squash and cut into large chunks.<
Place squash in a saucepan with just enough water to cover. Add crushed bouillon cube, bring to a boil, cover then simmer gently for 15-20 mins, until tender. Drain. Add milk and mash.
Meanwhile, melt butter in a saucepan, add apple and cook over low heat for 4 mins, or until just beginning to soften then add to mashed squash along with mustard.
In large saucepan, melt butter.
Saute onion 5 minutes, or until golden, but not brown.
Add squash. Saute about 2 more minutes.
Add raisins and walnuts. Saute an additional 5 minutes, stirring occasionally.
Add water. Add salt and pepper to taste.
Cover pan and remove from heat.
Allow the pan to sit, covered, for 20 minutes, or until the squash is tender and ready to serve.
nough to hold your squash.
Halve squash and scoop out the