YIELD: 2 quarts 3 1⁄2 lbs. butternut squash 1 Tbsp. olive oil 1 Tbsp. unsalted butter 1 1⁄2 cups chopped onion 1 cup chopped cello carrots 1 1⁄2 cups Granny Smith apples, peeled, cored and diced 1 quart chicken stock brown sugar to taste salt and ground black pepper to taste 1 Tbsp. whipping cream 1⁄2 tsp. Dijon mustard 3⁄4 tsp. maple syrup 1. Preheat oven to 350°F. 2. Quarter butternut squash, remove seeds and brush lightly with olive oil. Bake on a sheet pan for up to 75 minutes 3.when ...

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