Squash

1 butternut squash (about 2 to 2 1/2 pounds, peeled, seeds removed, cut into 2-inch pieces) 2 cans (approx. 14 ounces each) light coconut milk 1 1/2 cups vegetable broth or chicken broth 3 green onions (chopped) 2 small cloves garlic (minced) 1 tablespoon … Continued

2 tablespoons olive oil 3 garlic cloves, minced 1 butternut squash, average size fresh ground pepper, to taste Preheat oven to 400°F. Peel and cube squash. In a large bowl mix minced garlic and olive oil. Add cubed squash and coat with the oil mixture. Dump all … Continued

4 bone-in, skin-on chicken thighs 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium 1 small yellow onion, diced medium 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 4 cups low-sodium chicken broth or … Continued

1 tablespoon butter 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks Coarse salt and ground pepper 1 cup Arborio rice 1/2 cup dry white wine One quart chicken broth, mixed with 1/2 cup water and heated 1/3 … Continued

2 cups cooked, pureed butternut squash 9 pastured egg yolks, beaten 2 cups of heavy cream 1/4 cup maple syrup 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tsp vanilla extract dash of sea salt 1. Preheat oven to … Continued

One 3 1/2-pound butternut squash—peeled, halved, seeded and cut into 1/2-inch pieces 2 medium onions, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil 2 tablespoons packed dark brown sugar Salt and freshly ground pepper 4 tablespoons unsalted butter 32 … Continued