If using butternut squash, pierce flesh and bake in
Peel the squash and cut into large chunks.<
until crispy, about 5 minutes. Using a slotted spoon, transfer the
heet or roasting pan, add butternut squash and turn pieces to coat
aking sheet toss together the butternut squash, 2 tablespoons of olive oil
rown.
2 Add the butternut squash, apple, broth and water. Bring
.
Using a strong, sharp knife, halve the butternut lengthways. Scrape
ounds of frozen cut up butternut squash. If you use frozen, just
Place squash in a medium to large
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.
Wash squash and cut in half lengthwise.
he thyme, whisking continuously. If using fresh thyme, the mixture will
ap the eggplant and the butternut squash individually in aluminum foil. Place
hile dough is drying, boil butternut squash in water until it is
Components.
Butternut Squash.
Put butternut squash in a microwave save bowl.
inutes. Add the Marsala wine. Using a wooden spoon, gently stir
mins. Drain. Repeat with butternut squash, microwaving for 3-4 mins
o 400 degrees.
Place butternut squash in a cookie sheet, drizzle
If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.
o 375 degrees. Prep the butternut squash and toss with olive oil