photo by Taste of Home
Butternut squash is a good source of fiber, vitamin C, magnesium, and potassium. It is also an excellent source of vitamin A........ so I've been buying it and cooking it up for my familia! I usually cut it in half, bake it in the oven and eat it with butter, salt and pepper. It's pretty good, but after a while you get sick of eating squash the same old boring way.
So a few months ago I found this amazing recipe from a taste of home magazine. And being the nice person that I am.... I wanted to share
it with you all.
Enjoy!
- Ingredients
- 3-1/2 pounds butternut squash, peeled, seeded and cubed
- 1 cup sliced carrots
- 1 medium tart apple, peeled and chopped
- 1/2 cup chopped shallots
- 2 tablespoons Crisco® Pure Olive Oil
- 3 large tomatoes, seeded and chopped
- 4 cups chicken broth
- 1-1/4 cups half-and-half cream
- 1-1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 3/4 cup frozen corn, thawed
- 2 tablespoons minced chives
- Sour cream and additional chives, optional
Directions
- In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
- Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth.
- In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired. Yield: 10 servings.
Nutrition Facts: 1 serving (1 cup) equals 170 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 757 mg sodium, 26 g carbohydrate, 6 g fiber, 4 g protein.
