INGREDIENTS:6 medium butternut squash 1 Tbsp. ground cumin, divided 9 oz. garlic, chopped fine, divided 1 Tbsp. salt, divided (or more to taste) 1 ½ tsps. black pepper, divided 1 ½ cups onion, chopped 18 oz. fresh mushrooms, sliced 6 Tbsps. butter 3 cups orange juice 9 cups vegetable stock 1 ½ tsps. cinnamon 2 ¼ tsps. fresh ginger root, grated 3/4 tsp. dry mustard cayenne pepper, to taste 1 ½ bunches cilantro, washed, chopped fineDIRECTIONS:1. Prepare Squash: Peel and seed squash. Rub with 1 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.