Did you know that 1 cup of cooked squash has 457% of the recommended daily allowance of vitamin a? It is also a good source of fiber, potassium, and magnesium.
Butternut squash
4 tablespoons butter
4 teaspoons brown sugar
4 cups chicken stock
1 onion
1 teaspoon cinnamon
1/8 teaspoon cloves
1 cup heavy cream
Salt and pepper to taste
Preheat oven to 400 degrees
Cut the squash in half
Scoop out the seeds and save to roast
Place halves in a baking sheet flesh side up
Place 1 teaspoon butter in the middle of each squash
Sprinkle salt, pepper and brown sugar over each squash
Roast 25 minutes or until flesh is fork-tender
Add the onions and sautee until light brown
Add the squash
Add the chicken stock
Simmer
Puree until smooth
Add cream, spices, salt and pepper to taste
When you are ready toss the seeds with olive oil and roast at 170 degrees for 15-20 min.
Toss with salt and pepper and they will be yummy!
December 2nd, 2011 at 12:30 pm
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