Today I experimented w/a couple new recipes, one I rec'd from Timber Creek Farms for Butternut Squash Soup and one from Women's Day Magazine that I changed because it called for using the grill and I wanted to use the oven.
Speaking of oven for lunch I made Warm the Oven w/ reduced fat cream cheese and ate it w/celery sticks. Yum!
So the Butternut Squash Soup turned out well which is good because I'll be the only one around here eating it.
1 3lb butternut squash cut lengthwise and w/the seeds scooped out.
2. large onions cut and quartered.
3. couple tablespoons garlic garlic
4. 3 cups chix broth
5. nutmeg to taste if you like
6. a pinch of dried sage.
7. dash of salt and fresh ground pepper.
take a large baking pan, spray w/pam or add a little olive oil to coat lightly,
preheat oven to 400
then take the butternut squash, spray them w/pam or brush w/olive oil and sprinkle 1/2 a tablespoon of the Garlic Garlic on each 1/2.
put face down in the pan.
pierce the squash 1/2;s a few times.
put onions around the squash, spray a little more pam or add a bit of olive oil on top.
Bake for 50 minutes covered.
Take out, check the the squash are all soft, bake longer if necess.
Then scoop out the squash in the blender, add the onions the other tbsp of garlic the nutmeg the sage and slowly add the broth as you puree the mix in the blender.
When it's all puree'd and all the broth is added, put it in a sauce pan for a minute or 2 to warm it up and then serve.