February 01, 2019
By Stuart Cristol-Deman, courtesy of stuartonthecoast.com
The deep flavors of this unique spice combines with the sweetness of butternut squash for a twist on a fall favorite.
1 large shallot, diced2 large butternut squash cut in large dice, about 4 cups2 apples, cored and coarsely chopped4 cups water, vegetable oil, or chicken stock1 tbsp cooking oilLarge pinch of salt, less if using a salted stock1 tbsp Urfa Chile3 tbsp olive oil
Serve in individual bowls, drizzling a little of the Urfa oil on each portion and you're done!
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