(WSVN) - If you’re stuck thinking about the perfect fall meal for Thanksgiving, we’ve got you covered! This morning, we’re working with butternut squash as we grab a Bite with Belkys.
Ingredients:
1 butternut squash
1 onion
4 garlic cloves
4 cups vegetable broth
1 tbsp maple syrup
1 tsp salt
pepper to taste
1/4 tsp nutmeg
1/4 tsp ginger
1 tbsp olive oil
Method of Preparation:
- Preheat the oven to 425 degrees.
- Slice the ends of the butternut squash.
- Stand on end and CAREFULLY slice it in half lengthwise.
- Scoop out the seeds with a spoon.
- Transfer to a baking tray.
- Coat with oil and sprinkle with salt and pepper then flip the butternut squash over so the cut side is down.
- Roast for 60 minutes.
- Cut the onion and smash the garlic. Place the onion cut side down and the garlic on the baking tray and drizzle with a little oil.
- Roast for another 30 minutes and remove the baking tray from the oven.
- Once it’s cool enough to handle scoop out the flesh and put it in the blender.
- Take off the peels and add the onions and garlic. They should squeeze right out.
- Add maple syrup, salt, nutmeg, ginger and veggie broth. Blend until creamy.
- Serve warm and garnish with chopped nuts, pumpkin seeds or your favorite toppings!
Enjoy!
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