Place halves cut - side - down on prepared baking sheet and press second sheet of foil
down over squash.
Not exact matches
We had a couple of our favorite friends
over, we ate a boat load of chips and slurped
down many, many bowls of this Red Curry Butternut
Squash Stew + it was perfect.
First cook the pumpkin or butternut
squash by cutting into quarters, place cut side
down on a lined tray and place in the centre of a preheated 180ºC fan bake
over for approximately 30 - 45minutes.
Spoon the crumble mixture
over the fruit filling, making sure to smooth it
down evenly and
squash it into the sides of the bowl.
With the pre-roasted butternut
squash, I am sure we were sitting
down to eat in just
over half an hour, which isn't too bad for a last minute meal (and better than ordering takeaway or popping a ready meal in the oven).
Brush about 1/3 of the honey mixture
over the
squash halves, trying as best you can to force the mixture
down the slits.
Once the
squash is removed from the oven, turn each piece
over so that the skin side is
down and cover the pieces with the apple mixture.
I cook all the ingredients
down first on the stove (onions,
squash, etc), then add to my vitamix with some broth, put the lid on & take the center part of the lid out & put a kitchen towel
over that.