Cut squash in half and remove seeds,
Peel the squash and cut into large chunks.<
75.
Cut ends off butternut squash, peel, and slice lengthwise.
rown.
2 Add the butternut squash, apple, broth and water. Bring
2 minutes.
Add the butternut squash puree and bacon and simmer
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.
igh heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and
br>peel and cube the butternut squash (this step disappears if you
reamy.
Stir in the butternut squash, Parmesan cheese and the remaining
Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and
Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.
infoil. Drizzle olive oil on squash and give a shake of
ou are using a fresh butternut squash, cut it in half lengthwise
Preheat oven to 375.
Cut ends off butternut squash, peel, and slice lengthwise.
Remove seeds and chop into 1 inch cubes.
In a medium bowl, combine spices, oil and vinegar into a paste.
Add squash and toss until coated.
Arrange the squash cubes in one layer in a roasting pan.
Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.
Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.
hen stir in the shredded squash and the walnut and fig
Cut butternut squash into stripes like thick spaghetti (
Take the butternut squash and peel, seed, and cut
aking sheet toss together the butternut squash, 2 tablespoons of olive oil
(175 degrees C). Pierce butternut squash flesh several times with a