Ingredients:
1 large butternut squash, seeds removed, halved, and scored
1 yellow onion, peeled and quartered
3 heads of garlic, tops sliced off
3 sprigs of thyme
1 tsp paprika
½ tsp salt & pepper
1 tbsp butter
2 ½ cups chicken or vegetable broth
½ tsp minced ginger
½ tsp turmeric
1 cup heavy cream
Optional: Crispy bacon bits for garnish
Equipment:
Chopping board
Knife
Baking sheet
Baking parchment
Large pot
Immersion blender
Instructions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the butternut squash, onion, garlic, and thyme on the baking sheet. Lightly drizzle them with olive oil and sprinkle paprika, salt, and pepper. Roast for 40 minutes or until the butternut squash is fully cooked. If the onion and garlic are done before the squash, remove them from the sheet pan, allowing the squash to cook for an additional 10 to 15 minutes.
Continued on next page (page 2)
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