Best Butternut Squash

2 butternut squash halved and seeded (approximately 4 pounds total)
1 honeycrisp or pinklady apple peeled, cored, and sliced
2 T olive oil
salt & pepper (to taste)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 T butter
1 cup finely diced red onion
1 cup finely diced leeks
1 rounded teaspoon fresh ginger ( or 1/2 teaspoon dry ginger)
5 cups (40 ounces) chicken or vegetable stock
1/2 cup of heavy cream

  1. Preheat oven to 375 F.
  2. Cut each squash in half and discard seeds. Peel, core, and slice apple. Brush the cut sides of the squash and apple with olive oil and season with salt, pepper, and nutmeg. Place the squash cut-side down in a baking dish and bake until tender, approximately 90 minutes. Allow to cool and then scoop out the pulp from the skin. The skin will peel off easily.
  3. Puree squash in a food processor. Reserve.
  4. Tip: Microwave the onions and leeks for 90 seconds to speed-up cook time.
  5. In a large stockpot, melt the butter and add the onions, leeks, and ginger. Sweat over low heat until tender. Do not brown. Cook just until clear and tender. Add the pureed butternut squash, cinnamon, and stock. Bring to a boil and simmer gently for 15-20 minutes. Remove from heat and whisk in the heavy cream.
  6. Garnish with rosemary or sage if desired and serve immediately. Recipe yields 6 portions.

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