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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.