Cut squash in half and remove seeds,
/3 of squash in dish; top with 1/2 of apple
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.
1. Toss the butternut squash with the olive oil and season with salt and pepper
Heat oil and butter. Sweat onions with chili powder. Add next 4 ingredients. Boil.
Cover and then simmer for 30 minutes. Season to taste. Thin out with more apple juice if desired.
Line a large baking pan with parchment paper.
For the
ttention.).
Add the cubed butternut squash pieces to the pan and
Heat oven to 425\u00b0F. In a bowl, toss squash with olive oil, thyme, cayenne, and salt and pepper to taste. Transfer to a baking sheet. Roast for 10 mins. Turn squash, roast for 5 - 8 mins or until light golden brown.
Meanwhile, in a small skillet over medium heat, combine pecans, maple syrup and butter. Cook, stirring constantly until syrup and butter are absorbed by pecans, for about 3 mins. Transfer to a plate to cool. Season with salt and pepper. Serve with squash.
rong, sharp knife, halve the butternut lengthways. Scrape out and discard
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.
Pierce
whole
squash
and place in oven.
Microwave on High 10
to
12
minutes or until soft to touch.
Let stand 5 minutes. Cut
in
half; remove seeds.
Place cut side up in 2 quart
baking dish.
Fill centers of squash with apples.
Top each with
2 tablespoons brown sugar, 1 tablespoon butter and dash of cinnamon. Cover with plastic wrap and continue baking 6 to
7
minutes
or until apples are tender.
Let stand, covered, 2 to 3 minutes before serving.
Serves four.
Cut squash into chunks or slices. Combine with apples, raisins and lemon juice in an 8-cup buttered baking dish (9 x 9-inch pan). Sprinkle with cinnamon. Dot with margarine.
Cover.
Bake at 350\u00b0 for 1 hour or until squash is tender.
Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.
Preheat oven to 400 degrees F (200 degrees C).
Place butternut squash and leek in a shallow roasting pan. Drizzle olive oil on top; season with salt and pepper.
Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes. Broil on high until evenly browned, 2 to 3 minutes.
Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Stir into butternut squash and leek mixture.
200 degrees C).
Toss butternut squash with olive oil, 1 tablespoon garlic
baking sheet with parchment paper.
Toss butternut squash with olive oil, salt
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.
00b0. Make sure your diced squash is about the same size
Brush cut side of butternut squash with olive oil and place on
In a preheated, 400 degree oven, roast the butternut squash with the seasonings, butter and sugar, until soft and browned. Remove from oven and scoop squash from rind.
In a soup pot, heat olive oil and saute onions.
When translucent, add potatoes and squash flesh.
Cover with chicken stock and simmer until potatoes are soft.
Remove from heat and puree with stick blender or in an upright blender.
Return to soup pot and add heavy cream.
Season to taste.
Enjoy!