Easiest Way to Make Perfect Butternut squash with Jalapeño.... on a stick

Butternut squash with Jalapeño.... on a stick. An autumnal take on a go-to weeknight meal, these vegan butternut squash tacos are topped with a sweet-tangy-spicy cranberry-jalapeño relish. When I got it into my head that I wanted to make butternut squash tacos as a celebration of fall, I knew immediately that I had to add some texture. Sprinkle the squash with the diced jalapeño pepper, the diced guajillo pepper, the lime zest, and the lime juice.

Join me every week for a quick fun recipe! Julie's Sweet and Savory Bites on FB. The perfect hearty and flavorful Tuscan inspired butternut squash soup recipe with Italian sausage and mushrooms. You can have Butternut squash with Jalapeño.... on a stick using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Butternut squash with Jalapeño.... on a stick

1. It's 2 tbsp of evoo.
2. Prepare 1 tbsp of butter.
3. Prepare 1 cup of sliced celery.
4. You need 1 of huge sliced clove of garlic.
5. You need to taste of Salt & pepper.
6. It's 1/2 of white onion diced.
7. Prepare 1/4 cup of diced jalapeños.
8. You need 500 ml of apple juice.
9. You need 250 ml of cream.
10. It's 3 of heaping tbsp brown sugar.
11. It's 1 kg of butternut squash.

A delicious dish on a cold winter day! I'm feeling a little nostalgic today. About nearly nine years ago around this time, I closed a significant chapter in my life. Add garlic, ginger, jalapeño, and salt.

Butternut squash with Jalapeño.... on a stick instructions

1. Evoo, butter, celery & garlic sauted with 1/3 apple juice.
2. Onions, salt, pepper & jalapeños.
3. Add cream and rest of apple juice.
4. Add butternut squash and cook on soup/broth (approximately 35 mins)in an instant pot.
5. Let stand until pressure is gone from instant pot then emmersion blend until creamy...enjoy with side salad and a slice of hot cheese bread.

A sweet, creamy and warming jalapeño soup perfect for the cold weather seasons, and is also vegan, low-fat, oil- and salt-free! Plus, it sits well in the fridge and freezes well. Serve this soup with fresh cilantro, jalapeño, and most especially, avocado, because I swear that makes this dish come together. Toss the squash with a teaspoon and a half of oil, a quarter-teaspoon of salt and plenty of pepper. Made with butternut squash and creamy coconut milk.