Butternut squash, aka butternut pumpkin or gramma, is a winter squash cooked or in soups. The name comes from the Algonquian lanuguage askutasquash "eaten raw or uncooked". Makes 1 1/2 quarts (1.400 ml)
Preheat the oven to 350ºF (175ºC)
1 butternut squash, cut in half, and cut off the bottom bulb, remove the seeds
fresh organic garlic
olive oil
1 qt (1 L) organic vegetable broth
3 Tbs. (45 ml) (dairy-free) yogurt
serve with (gluten-free) bread of choice
1. Rub oil on the squash.
2. Place the cut side on a sheet pan.
3. Rub in garlic.
4. Add a little oil to the pan.
5. Bake about an hour. Insert a knife to check if it done.
6. Cool for about 20 minutes.
7. Scoop out the squash flesh. Place in pot.
8. Squeeze the garlic cloves into the pan.
9. Add the broth and bring to a boil.
10. Purée the mixture.
11. Mix in the yogurt.
12. Serve with (gluten-free) bread.
13. Refrigerate for a week or freeze for 3 months.
(a) It might need more water or broth to thin it.
