Roasted Butternut Squash & Onions

Yield: 40, 3-oz. servings

1 cup olive oil
1 cup butter
2 lbs. sliced onions
½ Tbsp. cinnamon
1 Tbsp. ground cumin
½ Tbsp. paprika
2 Tbsps. chopped garlic
8 lbs. butternut squash cubes
kosher salt and fresh ground black pepper, to taste
2 cups chicken stock

  1. Heat a large pan and add olive oil and butter. When the butter is melted add the onions and saute for 5 minutes.
  2. 2Add spices and continue cooking for a few minutes longer. Ad

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish