Preheat oven to 350 degrees F (175 degrees C).
Slice top off butternut squash. Place whole squash in baking and bake in preheated oven for 1 hour.
Let squash cool. Cut in half to scoop out seeds and remove skin.
Place skinned squash into food processor with margarine and sour cream. Whip until smooth. Season with salt and pepper.
Peel the squash and cut into large chunks.<
rown.
2 Add the butternut squash, apple, broth and water. Bring
2 minutes.
Add the butternut squash puree and bacon and simmer
Steam diced butternut squash until soft.
Preheat oven
aking sheet.
Brush the butternut squash halves with vegetable oil and
Cut squash in half and remove seeds,
Take the butternut squash and peel, seed, and cut
aking sheet toss together the butternut squash, 2 tablespoons of olive oil
heet or roasting pan, add butternut squash and turn pieces to coat
75.
Cut ends off butternut squash, peel, and slice lengthwise.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Place squash, cut-side up, on the prepared baking sheet. Place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half.
Bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. Cool until squash is easily handled, about 10 minutes.
Scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. Whip squash mixture with an electric mixer on medium speed until fluffy.
Heat the ghee in a large saucepan on medium-high heat. Cook the onion, stirring, until browned. Add the garlic, ginger, chili peppers and spices and cook, stirring, until fragrant.
Add the butternut squash and stock and bring to a boil. Reduce heat to low; simmer, covered, for about 15 mins or until the butternut squash is tender. Add the spinach and cilantro and stir, tossing, until the spinach has just wilted.
Just before serving, sprinkle the almonds over the curry.
inutes.
Add the water, butternut squash, basil, salt, and sugar and
ounds of frozen cut up butternut squash. If you use frozen, just
Cute butternut squash in half lenghtwise and remove seeds.
Place squash cutside down
Place squash in a medium to large
ozzarella cheese.
Toss the butternut squash with 1 tbsp each of
an with parchment paper. Place butternut squash on pan. Drizzle with 2
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.