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
- Heat a large pan and add olive oil and butter. When the butter is melted add the onions and saute for 5 minutes.
- 2Add spices and continue cooking for a few minutes longer. Add garlic and cook for 2 minutes, then add squash cubes, salt and pepper. stir to coat vegetables and cook for a minute or two.
- Transfer vegetables to 2" deep hotel pans and fill so that the vegetables are in one layer. Pour a small amount of chicken stock in each pan and cover with foil. Bake in a 350°F oven for 1/2 hour or until vegetables are completely cooked when pierced with a knife. they should not be soft and overcooked. remove the foil and cook 10 minutes more or until they begin to get a little golden brown color. Garnish with chopped fresh parsley.
Recipe submitted by Executive Chef Alison Negrin, John Muir Health System, Concord, CA.