Not exact matches
In a large mixing bowl combine
squash,
remaining stuffing
mixture, sour cream, soup, green onions, and water chestnuts and combine.
DIVIDE
mixture evenly among
squash halves; sprinkle with
remaining cheese.
After the
squash mixture has cooled, transfer it to a blender and add in the
remaining ingredients.
But the recipe still worked out; the
remaining unburnt jam had cooked down with the milk and sugar into a deliciously caramelized
mixture of tender mashed butternut
squash - with a smoky fall flavor all its own (hopefully not due to our burning the bottom of the milk!)
Once your
squash is removed into a bowl, add as much or as little of the coconut curry
mixture remaining in your slow cooker and stir well.
Spoon the
mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the
remaining squash and feta (see photo up above).
Combine
remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over
squash mixture.
Transfer
squash mixture to a large serving platter, crumble goat cheese over, and drizzle with
remaining 2 Tbsp.