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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, diced
2 large butternut squash cut in large dice, about 4 cups
2 apples, cored and coarsely chopped
4 cups water, vegetable oil, or chicken stock
1 tbsp cooking oil
Large pinch of salt, less if using a salted stock
1 tbsp Urfa Chile
3 tbsp olive oil
Serve in individual bowls, drizzling a little of the Urfa oil on each portion and you're done!