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Roasted Butternut Squash Recipes (from soup to snack)
I HEART UMAMI18Ingredients
57Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash (seeded and halved from the round shape body part of a whole squash)
- 12 oz. carrots (about 2 medium size)
- 4 oz. yellow onion (about 1 small-medium size)
- coarse sea salt
- ground black pepper
- olive oil
- 1 1/2 Tbsp. ginger (finely chopped)
- 0.5 oz. garlic (clove, about 2 large cloves, sliced)
- 14 oz. cream (coconut milk, or only use the cream part of canned full fat coconut milk)
- 1 cup chicken stock (optional for thinner texture)
- 1 1/4 lb. butternut squash (peeled and cut into 1-inch chunks from the neck part of a whole squash)
- olive oil
- coarse sea salt (to taste)
- cinnamon powder (Ground, to taste)
- 1/2 cup squash seeds (fresh butternut, taken from a whole butternut squash)
- 1/4 tsp. coarse sea salt (plus more to taste)
- 2 tsp. olive oil
- nutritional yeast (sprinkle, as much as you like)
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