Ingredients
2 Acorn or 1 large Butternut squash
2 1/2 cups of water or stock
1 cup orange juice
2 tablespoons butter
1/2 cup chopped onion
1 clove garlic, crushed
6 ounces mushrooms, sliced
1/2 teaspoon each cumin, coriander, cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1 1/4 teaspoon salt
Dash of cayenne.
Optional: garnish with cream or yogurt
Preparation
Cut squash lengthwise, bake face down on oiled tray in 375° oven for 30 to 40 minutes. Scoop out insides, discarding seeds. Put pulp in blender with water or stock and purée. Combine in saucepan with juice. Heat butter in a skillet, add onion, garlic, salt, spices. Sauté until onion is soft. Add mushrooms, cover, cook 10 minutes. Add sauté to squash. Heat gently. Add a few dashes cayenne. Can simmer awhile, or serve immediately.
