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Extravagonzo Squash

Extravagonzo Squash


  Squash of choice like Acorn or Butternut
  Sea Salt
  Ground black peppercorns
1 Tablespoon butter
2 Tablespoons Maple Syrup
2 Tablespoons each Extravagonzo Blood Orange & Red Chili Oil

Cooking Instructions

Cut squash to fit into steamer of choice, add water. Sprinkle with cinnamon, pepper, and sea salt. Steam till tender but not dry, about 20 minutes depending on size of chunks. Let cool. Remove meat from skins using tablespoon (you might need to use a pot holder to hold chunks of squash for this). Add butter, maple syrup, sea salt and Extravagonzo Oils (amount depending upon dryness of cooked squash), more pepper if you like, stir and mash with masher. Serve.

Recipe provided by M. Tosch & Extravagonzo Gourmet Foods, LLC

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