How To make Butternut Squash
2 c Butternut squash; peel, coar
1 c Carrots; thin sliced
1 c Onions; coarse chop
2/3 c Orange juice
1 1/2 tb Miso; white
Broth; as needed Dissolve miso in orange juice and set aside. Cook butter nut squash in water until it just looses its firmness and drain. Meanwhile saute, in a large skillet, the carrots and onions in broth until onions are just translucent and the carrots are crisp tender. Add the squash and orange juice mixture to the carrots and onions. Continue cooking until the squash has the desired texture and the moisture has boiled off.
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LOADED BUTTERNUT SQUASH | BAKED BUTTERNUT SQUASH | The cooking nurse
Butternut squash the most delicious and very nutritious vegetable that you can make in 1000 ways. here is one of the ways on how you can have your roasted butternut squash. remember to subscribe to my channel a lot in store this you and i hope you like it here.
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Easy Maple Cinnamon Roasted Butternut Squash
Easy Maple Cinnamon Roasted Butternut Squash
One butternut squash, about 3 pounds
1 tablespoon olive oil
3 tablespoons pure maple syrup
2 teaspoons kosher salt, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Peel  and seed the butternut squash. Cut into 1 inch cubes.
Place the butternut squash cubes in a bowl. Drizzle with the olive oil and maple syrup, then sprinkle the cinnamon and pepper over the top. Toss the cubes to coat.
Place on a baking sheet with parchment paper. Spread the cubes in a single layer on the parchment paper taking care that they do not overlap. Sprinkle with salt.
Bake in a 400° oven for 15 minutes. Remove from the oven and turn the cubes with a spatula, then return to the oven and continue baking another 15 minutes or until the squash is tender. if desired, sprinkle again with salt. Serve warm.
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Butternut Squash Bisque Perfect Thanksgiving Soup | Chef Jean-Pierre
Hello There Friends, looking for the perfect Thanksgiving soup recipe? Join me in this week's class on how to make a Roasted Butternut Squash Bisque! Making it the perfect way to start of your Thanksgiving feast! Thank you for enjoying our videos and all the support! We thank everyone for our achievement of 100,00 Subscribers!
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Creamy Butternut Squash Soup
This is a simple butternut squash soup that totally tastes gourmet. Roasting the veggies first brings out their best flavor and the toppings really elevate the soup so don’t skip those.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BUTTERNUT SQUASH SOUP INGREDIENTS:
►1 large butternut squash (3 lbs), peeled, seeded and cut into 1” cubes
►2 medium carrots, peeled and cut into 1-inch chunks
►1 medium yellow onion, quartered and separated into smaller chunks
►4 garlic cloves, peeled and ends trimmed
►4 Tbsp extra virgin olive oil
►1 1/2 tsp fine sea salt, plus more to taste
►1/2 tsp freshly ground black pepper, plus more to taste
►4 cups chicken stock or vegetable stock
►3 Tbsp unsalted butter
►3 Tbsp real maple syrup, plus more to serve
►1/2 tsp ground cinnamon
►1/8 tsp ground nutmeg
►1/2 cup filtered water or added to desired consistency
SOUP GARNISH:
►6 oz Browned Bacon Bits
►Maple Syrup to drizzle
►Fresh Parsley, finely chopped
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0:00 Intro
0:49 How to peel & cut butternut squash
2:18 Prepping the rest of the ingredients
3:31 How to roast vegetables
3:57 Blending veggies
5:04 Boiling soup on the stove
6:22 Butternut soup garnish
8:51 Taste test
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