Peel the squash and cut into large chunks.<
ver and cook, stirring occasionally for 3 minutes.
Add the
carrot, and celery and saute for 5 minutes. Lower the heat
large bowl, toss the butternut squash chunks with 1 tablespoon olive
ombined. Let the batter sit for at least 20 minutes.
add butternut squash and turn pieces to coat.
Roast for 15 minutes
aking sheet toss together the butternut squash, 2 tablespoons of olive oil
b>butternut squash. If you use frozen, just roast with the other vegetables for
75.
Cut ends off butternut squash, peel, and slice lengthwise.
Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
In the mean time, sautee the onion, ginger, and garlic in butter until soft.
Add the broth, simmer for ten minutes.
Add pulp from the butternut squash (that you've scooped out).
Puree in a food processor or blender (or I use a mixing wand right in the pot).
Return to pan.
Add cream, salt, pepper, and a pinch or 2 of cinnamon.
Simmer until heated through.
an with parchment paper. Place butternut squash on pan. Drizzle with 2
ver and microwave on high for 5 mins or until tender
For meatballs: combine ground lamb through
an with parchment paper.
For the stuffed mushrooms, combine the
Cute butternut squash in half lenghtwise and remove seeds.
Place squash cutside down
aute for about 5 minutes, or until soft. Mix with butternut squash chunks
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
If using butternut squash, pierce flesh and bake in 400 degree oven for 1
heet.
Let them dry for 10 minutes, dusting the top