Servings: 4 to 6
Butternut is a squash that keeps my fall rolling. Not too seedy. A
super variety of sizes. The texture is soup friendly.
we love this traditional recipe, but if u are food adventurists instead of cinnamon and nutmeg use fresh Granny Smith apples, coriander, cumin, fried sage, Kabocha Squash (Japanese squash - we get it at Sousio's in Pike's Market in Seattle-Note: maybe hard to find and regular butternut is fine) pomegranate molasses, smoked paprika and dried black limes. be ur own Anthony Bourdain try it. jeff
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