One of my favorite recipes for fall and always on my Thanksgiving menu. Slightly spicy and sweet, hearty, healthy, and satisfying.
Category: Soups, Stews and Chili
Cuisine: not set
2 medium-sized acorn or butternut squash (about 4 pounds)
A little oil for the baking tray.
3 1/2 cups orange juice
2 tablespoons butter or oil
1 cup minced onion
2 tablespoons minced fresh ginger
1 1/2 teaspoons salt
2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
2 teaspoons dry mustard
1 tablespoons minced garlic
1/2 pound mushrooms sliced
Cayenne to taste
Fresh lemon juice to taste
Yogurt for the top
I have made this recipe many times in the past relying on the original recipe from the Moosewood cookbook. Imagine my surprise when I took on the time and expense of making this version. I assumed that it was the same recipe that I used in the past but far from it. It was absolutely horrible and I threw it away!
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