separate large bowl; add squash puree, coconut milk, molasses, and vanilla
inutes.
Add the butternut squash puree and bacon and simmer for
ix well.
Cook the squash and potatoes in boiling salted
ith aluminum foil and arrange squash chunks, flesh-side up, on
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.
minutes.
Add the squash puree to the pan, along with
Components.
Butternut Squash.
Put butternut squash in a microwave save
cups stock and the squash puree and bring to a simmer
ood processor or a blender. Puree the mixture until it is
n the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon
ntil combined.
3. Beat squash puree, splenda, honey and applesauce in
ven to 375\u00b0F Arrange squash, cut side up, in large
00 degrees.
Season the squash with 1 tablespoon of the
egrees C).
Place the squash, cut side down, on baking
ver medium heat. Add butternut squash, parsnip, and onion; cook and
o 10 minutes. Stir butternut squash, apples, and 1 cup water
00 degrees F. Season the squash with 1 tablespoon of oil
Divide the squash into 1-cup and 1/
an with parchment paper. Arrange squash and mushrooms on prepared pan
edium-high heat. Add the squash and toss to coat. Sprinkle