Butternut Squash Cream
We’ve already seen how to make Pumpkin Spice Cream (yum!). Now, we’ll look at something different but just as flavourful!
First, you need to chop up the butternut squash, remove the seeds and filaments, toss it with olive oil, salt, pepper and rosemary. You can leave the skin on – it becomes very soft and is good for digestion.
Roast it until it’s soft and mushy. If you’re feeling greedy, add some butter at the end and watch it melt.
Now heat some olive oil in a non-stick pot and add the cinnamon and chopped onions. I prefer shallots or red onion, but I only had the normal white one so that’s what I used.
When the onion becomes translucent, add the butternut squash and lower the heat.
After about 3 minutes (stir so it doesn’t stick/burn), pour in your broth and wait for it to start bubbling
Taste for seasoning and blend it reeeeally well…
et voila! Done. 🙂 Add the topping and enjoy this heart-warming dish with a glass of red wine. And watch Orphan Black. I promise that it’s worth it!
Easy, huh?
Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
fullofdaisies.com 