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Ingredients

• 1 medium yellow onion, chopped
• 1 rib of celery, chopped
• 1 carrot, chopped
• 2 Tbsp butter
• 1 butternut squash, peeled, seeds removed, chopped
• 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
• 3 cups chicken broth
• 1 cup water
• Pinches of nutmeg, cinnamon, cayenne, salt and pepper

Directions:

1. Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.

2. Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.

3. Add salt and spices to taste, and garnish with chives or parsley.

Yield: Serves 4-6.

Stuffed Carnival Squash

Serves: 4

Roasted Carnival Squash

• 2 Carnival Squash
• 4 tsp. Butter
• Garlic Salt
• Black Pepper

Stuffing

• 4 Strips Bacon
• 1 lb. Ground Beef
• 1/2 Medium Yellow Onion
• 10 oz. Organic Frozen Spinach, Thawed & Drained
• 1 Clove Garlic, Crushed
• 1 tsp. Salt 
• 1/2 tsp. Black Pepper

Cooking Directions

Cut squash in half.

1. With a spoon, scoop out stringy flesh and seeds
2. Add 1 tsp. butte to cavity of each squash half and with the back of teaspoon coat evenly
3. Sprinkle with garlic salt and pepper
4. Roast, cut side up, on baking sheet at 400° F for 60 minutes
5. In skillet fry up bacon, reserve fat and transfer bacon to cutting board
6. Cut bacon into chunks and set aside
7. Dice onion and add to skillet along with beef
8. Cook on medium-high until browned and onion is soft
9. Add thawed spinach, garlic, salt and pepper
10. Heat through and then turn to medium-low until squash is done
11. Fill each roasted squash half with beef and top with bacon
12. Serve & enjoy