November 02, 2009
After a long time of reading other recipes and struggling to remember what I did last time, here's the final recipe that I ended up making this year. I suppose you could call it a conglomerate of what's out there plus a few extras from my head. I must say, it turned out fantastic!
1 medium butternut squash, peeled, seeded, and cubed
1 medium yellow onion, chopped
1 red apple, peeled and cubed
4 cups chicken broth or 4 cups chicken bouillon broth
In a large saucepan, cook onion in a small amount of olive oil or butter until the translucent stage. Add chicken broth, apple, and squash. Stir. Add in a dash of salt, pepper, ginger, and nutmeg. Stir, then cook until squash is tender. Puree small amounts at a time in a blender. Serve with roll or toast.
Voila! A simple yet tasty fall/winter dish from scratch.
Pros of this recipe:
Very easy to do, leftovers reheat well, and even my picky-eating boys loved it. You can also roast the butternut squash seeds the same way you roast pumpkin seeds. Very yummy.
Cons of this recipe:
The peeling, chopping and seeding are a bit time consuming. This the part, for me, that took the most effort.
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