I took my recipe for Butternut Squash Soup, omitted the liquid, and came up with this for a side dish. When company comes, this is a bit easier to manage than to serve everyone up some hot soup... It adds plenty of color to a meal, not to mention nutrition. For busy schedules, you can prepare the recipe a day ahead, store in serving bowl, reheating in microwave (or covered, in regular oven), to serve. This is a bit like guilt-free pumpkin pie. Serves 6 to 8.
In heavy iron pan or other dish, bake approx. 2 hrs., until soft and done, at 375°:
> 2 to 3 butternut squashes, halved
Add ¼ c. or so of water to hot pan afterwards, letting squashes cool in pan until you can remove seeds and skin. Process until smooth, or use potato masher, then add the following and process again:
> ⅓ c. olive oil > ¼ c. frozen apple juice concentrate > 1 to 2 Tbs. “SPICE BLEND”
For “SPICE BLEND” mix the following:
> 1½ Tbs. curry powder > 1 Tbs. cinnamon > ½ tsp. cayenne > 1½ Tbs. salt > 1 tsp. cloves > ½ Tbs. nutmeg
Reheat to serve. Optional:
> Add ½ c. cream plus extra water or stock to serve as a soup
Or leave out the cream, using a dollop of sour cream as a garnish, topping with a touch of chives.
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