1 butternut squash
4 cloves from a head of garlic
1 tsp ground ginger
Olive oil (to coat mixture)
1 quart chicken stock (I freeze what is left over from a slow-cooker-made whole chicken)
Heat slow-cooker & add the chicken stock, cover. High 4 hours, low all day :)
Preheat over to 375°
Peel skin from squash, cut length-wise, take out seeds, & chop up
Slice shallot, or you can substitute an onion, in a pinch!
Slice up the garlic
Add all to a bag, dump in the ginger, and drizzle some EVOO. Shake vigourously, then place contents into a baking dish.
Roast at 375° for half an hour, if in a hurry, or 1 hour, if possible.
Take roasted contents, and add to slow cooker.
When you’re ready to eat, take it out and puree in parts, depending on the size of processor, but keep mixture & liquid fairly even.
Diva liked it served with some green peas & applesauce. Hubs, me, & Boo (7 years) added just a bit of salt. Fabulous!!!
And I did all prep, got ready for the gym, and packed diaper bag within half an hour! I may add more veggies to it next time. Will let ya know.