375 degrees. Prep the butternut squash and toss with olive oil, 1
egrees F.
Peel and cut up vegetables and apples and arrange along with
Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
Drain well.
Combine squash, apples and currants in a 13x9 inch casserole dish.
Season with nutmeg, salt, and pepper.
In a saucepan, combine maple syrup, butter, and lemon juice.
Whisk over low heat until butter melts.
Pour syrup over squash mixture and toss to coat.
Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
Cool 5 minutes and serve.
Heat oil in a large saucepan on high. Saute red onion and garlic 2-3 minutes until onion is tender.
Add cubed butternut squash and eggplant. Add curry paste and cook, stirring, for 30 seconds. Stir in vegetable stock or water and tomato paste. Bring to a boil on high.
Reduce heat lo low and simmer for 15-20 minutes, until squash is tender. Stir in chopped tomatoes, chickpeas and chopped cilantro. Simmer 10 minutes.
Garnish with cilantro leaves and serve with rice and pappadums.
aking dish. Stir butter, syrup and apple juice in small saucepan
Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.
Peel and slice squash and apples.
Layer into a slightly greased baking dish.
Sprinkle walnuts over layers.
Combine remaining ingredients and pour over top.
Cover with foil and bake at 350\u00b0 for 1 hour and 15 minutes.
Cut each squash in half lengthwise.
Remove seeds.
Cut squash into half-inch slices and peel.
Layer squash in a lightly greased 12-inch round glass dish.
Top with apple slices.
Mix all remaining ingredients and spoon over squash and apples.
Seal with foil.
Bake in preheated 350\u00b0 oven for 1 hour or until squash is tender.
Remove foil during last 5 minutes of cooking time. Serves 6 to 8 people.
dium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to
owl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a
>Brush the butternut squash halves with vegetable oil and season with
00b0. Make sure your diced squash is about the same size
>and cube the butternut squash into bite size pieces. Place in baking dish and
ver medium heat. Add onion and saute until tender, about 6
Heat oil on medium heat in Dutch oven or soup pot.
Gently saute onions until softened-about 5 minutes.
Add curry powder and stir, sauteing for 1 minute.
Add butternut squash and pear pieces.
Saute for 3-4 minutes.
Pour in chicken broth and bring to a boil.
Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender.
Transfer soup to a food processor or blender and puree until smooth, working in two batches if necessary.
ish with Pam.
Combine butternut squash and carrots in large bowl. Melt
enter and sprinkle with salt and pepper. Add the egg yolk and begin
Place a large pot over high heat. Add onions, mixing constantly until golden without lowering the heat, 5 to 10 minutes. Add butternut squash and fennel. Add just enough water to stir vegetables without covering. Bring to a boil. Season with sucralose, cinnamon, salt, and pepper and reduce heat. Simmer soup until tender and thick, about 1 hour.
Blend soup using a stick blender until mostly smooth with a few chunks.
n a large bowl and cover with cold water. Let
ake the rhubarb puree, wipe and cut the rhubarb into chunks