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 ...

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