Broth-Braised Butternut Squash


24 14-oz. servings


Recipe Preparation

1. Combine both broths in a nonstick sauce pot. Bring to a boil. Trim off the stem end of the squash. Slice in half lengthwise. Scoop out the seeds and membrane from the cavity. Place the halves, sliced-side down, side by side in a 4″ hotel pan. Pour 1 qt. of the broth blend over the squash. Cover the pan tightly foil. Place in a 350°F oven. Cook up to 30 minutes or until just cooked through.

2. Remove the squash from the pan. Place on a parchment-lined sheet pan sliced-side up. Allow to cool uncovered. Pour the broth through a fine mesh strainer into a bain-marie.

To prepare à la carte:

1. Place a 1 lb. portion of squash in a metal baking pan deep enough so the squash will be covered when reheating. Ladle 10 oz. of the broth blend into the pan. Cover tightly with foil. Place in a heated 350°F convection oven. Cook 10 minutes or until just warmed through. Place the squash in a warmed serving bowl, sliced-side up. Pour the stock from the pan into the bowl.

2. Place 1 tsp. of olive oil in a heated, nonstick sauté pan. Add 3 oz. of spinach to the pan. Season with salt and pepper. When the spinach begins to wilt, place it in the cavity of the squash. Shingle 1 oz. of thin-sliced apples on top of the squash and spinach. Sprinkle ¼ oz. of almonds over the apples. Sprinkle 2 tsp. of sunflower seeds and 6-7 parsley leaves over the top of the broth.

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…

Supply Products