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Recipes - Butternut Squash Recipe

Recipe Name

Butternut Squash

Submitted by Pinstripes
Recipe Description This recipe was created for a diabetes awareness event
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
cups, cubesbutternut squash
cupsextra virgin olive oil
teaspoonskosher salt
leavesbay leaf
teaspooncinnamon sticks (1 whole stick)
teaspoonturmeric, ground
cups (8 fl oz)water
cups, slicedFennel
cupsOnion, dehydrated flakes
cupsVinegar, apple cider
quartsskim milk
Sequence Step
1Peel and cut each squash in half. Clean and remove the seeds from the inside. -cut the neck into a 1" dice and reserve for roasting (approx 6 lbs) -cut the uneven bottom section into 1" pieces (approx 10 lbs)
2Place sq
3Place squash in a bowl and toss with oil and salt
4Place on a sheet pan and roast in a 350 degree oven for 25 mins. Rotate at least 15 minutes to ensure even coloring. Remove and keep at room temperature. Keep for step 9.
5In a heavy bottom pan, melt butter and add bottom squash. Cook on low/medium heat until butter is browned and some squash have color. Light carmelization, not dark.
6Add bay leaves, cinnamon sticks and turmeic to the pot and scrape the bottom of the pain with a metal spatula. Cook for 4-5 minutes, until sugar is melted.
7Add water and simmier for 25-30 minutes.
8Remove bay leaves and cinnamon sticks. Using a blender, puree the mixture until smoooth.
9In a seperate saute pan, add fennel and onion. Saute on low heat until soft and golden brown. Do not carmelize, only want golden color.
10Place sauteed vegetavbles, roasted squash and skim milk in the pot and bring to a boil.
11Once pot is at a boil add apple cider vinegar.
12Lower heat and simmer for 10 minutes.

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