In a small bowl, mix together the brown sugar, flour, spices, salt and pepper. Drizzle the maple syrup over the squash and apples. Evenly layer the squash and apple slices in the casserole dish, alternating and slightly overlapping the squash slices with the apple slices, until all slices are gone. Grease a 9 x 13 inch casserole dish with melted butter. Serve with lime wedges.Ī sweet and delicious side dish for your holiday dinner table, this winter squash and apple bake is easy to prep before guests arrive.Ģ pounds winter squash, peeled, seeded and cut into 1/4-inch thick slicesĢ Granny Smith apples, cored and cut into 1/4- to 1/2-inch thick slicesġ/4 cup cold butter, cut into small pieces Remove from heat and blend with an immersion blender until smooth. Reduce heat and simmer the soup for 15 to 20 minutes, stirring occasionally. Add broth, coconut milk and squash and bring the soup just to a boil. Add the garlic, ginger and jalapeño and cook another 2 minutes, stirring frequently.Īdd the spices and stir for one minute. Saute the onion for 6 to 8 minutes until soft.
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In a large soup pot, heat the coconut oil over medium-high heat. Scrape the flesh into a bowl and discard the skin. Carefully cut squash into halves or quarters remove the seeds, drizzle cut sides with olive oil and bake 30 to 40 minutes or until very tender. This particular soup is earthy, creamy, and packed full of aromatic Indian spices. One of the best ways to enjoy winter squash all season long? Soup! Keep scrolling to discover some of our favorite ways to enjoy this winter warmer while it’s in season. With a flavor considered to some as a cross between a pumpkin and a sweet potato, kabocha squash is an excellent addition to soup, curry, and stew, imparting a velvety texture that’s especially delightful.
#Kabocha squash recipes skin#
With emerald-green skin and a bright orange interior, kabocha squash is one of the many winter squash you’ll find in our Produce Department in the colder months.
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