Peel the squash and cut into large chunks.<
Wash squash and cut in half lengthwise.
rown.
2 Add the butternut squash, apple, broth and water. Bring
2 minutes.
Add the butternut squash puree and bacon and simmer
Heat the oil in a large pan and saute the onions and garlic for 4-5 minutes until golden.
Add the butternut squash, sweet potatoes, potatoes, apples, chickpeas and raisins.
Stir in the curry paste, curry powder, turmeric, ginger and broth.
Bring to the boil, stir well.
Cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender.
Serve over Basmati rice.
Take the butternut squash and peel, seed, and cut
aking sheet toss together the butternut squash, 2 tablespoons of olive oil
heet or roasting pan, add butternut squash and turn pieces to coat
75.
Cut ends off butternut squash, peel, and slice lengthwise.
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.
inutes.
Add the water, butternut squash, basil, salt, and sugar and
ounds of frozen cut up butternut squash. If you use frozen, just
Cute butternut squash in half lenghtwise and remove seeds.
Place squash cutside down
Place squash in a medium to large
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.
o 425\u00b0F. Combine chicken, butternut squash, curry powder, ground coriander, garlic
ttention.).
Add the cubed butternut squash pieces to the pan and
Wash off butternut squash.
Cut squash lengthwise; cut off seed pocket.
Cut into pieces (usually between 2 and 3 inches). Put butternut squash in baking dish.
Fill dish about 1/4 inch or a little bit more with water.
Cover butternut squash with foil in baking dish.
Cook butternut squash for 60 minutes at 400\u00b0. Remove butternut squash from baking dish and water as soon as possible.
Take butternut squash and slash the meat with dull knife.
Add the butter, salt, pepper and nutmeg.
Serve at once. Makes 4 to 6 servings.