Yield: Yields 1-3/4 cups chunks or 1-1/3 cups mashed.
Roasting concentrates the best flavors in squash and turns it into a delicious ingredient to be used in other dishes, like Butternut Squash Soup with Cumin & Coriander. For more serving suggestions, see below.
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Roasting the squash really intensifies the flavour. I caramelize it as much as I can before risk of burning it, and adding goat cheese makes it very rich. I also add a little parmesan to it for saltiness.
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