icrowave-safe bowl, place chocolate and butter.
Microwave at High
Take the butternut squash and peel, seed, and cut it into 1/
egrees C).
Place butternut squash, onions, pears, tomatoes, and carrot in a
ch as Instant Pot(R)) and select Saute function. Add olive
dium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to
Cut the peeled and seeded butternut squash into 1\" cubes or chunks and place them
tockpot.
2. Add onions and garlic and saute until soft (but
0b0F.
Wrap the eggplant and the butternut squash individually in aluminum foil
eces into the skillet; cook and stir until completely browned,
0b0F.
2. Place the butternut squash, cut side down, on a
ver medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery
75 degrees C).
Place butternut, cut-side up, on a
arge skillet. Stir in ham and cook until the edges are
Heat butter and olive oil in a large
0 minutes. Drain.
Combine butternut squash and onion in a pot with
n until shimmering.
Add butternut squash, then onion; saute, stirring
.
Peel and cut up vegetables and apples and arrange along with
Peel and chop butternut squash into medium-size pieces. Add canola oil to the bottom of a skillet or wok. When hot, add squash. Place a cover on the pan for a few minutes. Remove cover and continue sauteing until squash is fork-tender. Add minced garlic and saute until garlic changes color. Remove from the heat and smash the squash mixture lightly.
ing a fresh butternut squash, cut it in half lengthwise and scoop out
Preheat oven to 500\u00b0F Peel and cube butternut squash. Toss squash in oil, and season with salt and pepper to taste. Place squash in a single layer jelly-roll pan.
Bake at 500F for 10 minutes or until tender.
Remove from oven; toss squash with remaining ingredients. Serve immediately.