Lightly oil butternut pieces. Sprinkle with nutmeg and cinnamon. Roast, on a cookie sheet, in a 350 degree oven until done about 25-30 min. Saute in a sauce pan the celery and onion. Add the squash and chix stok. Bring to a boil and reduce heat to medium and simmer for 20 min. Puree mixture and return to saucepan. Simmer for another 10 min. Season to taste. May need more cinnamon and nutmeg but thats up to you. Add cream and serve in hollowed out mini-gourds, topped with a sprinkle of cinnamon for garnish. Bon Appetit! Recipe By : RNGROVR From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (6729g)|
|Recipe Makes: 1|
|Calories from Fat: 328 (10%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 7.2mg||2 %|
|Sodium 878.8mg||30 %|
|Potassium 22622.5mg||595 %|
|Total Carbohydrate 747.3g||220 %|
|Dietary Fiber 128.3g||513 %|
|Sugars, other 619g|
|Protein 70.3g||100 %|
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Calories per serving: 3181
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