This is a recipe that you cook for a few hours on a Saturday or Sunday….
This is worth it and makes @ 12 servings.
INGREDIENTS:
1 Each Acorn Squash
Butternut Squash
Angel hair Squash
Kabocha Squash
Spaghetti Squash
2 Packages Sausages
Onion
Celery
Garlic Cloves
Vegetable Broth
Ginger, Thyme, Rosemary, Oregano, & Bay Leaves
DIRECTIONS:
Wash all the squashes and Slice slits on each side.
Bake 350 for 1hour turning every 15 mins.
remove and set aside to cool.
in a Dutch oven, heat oil and cook 2 packages of sausages (optional)
remove, cool and slice into bite size pieces.
Remove the old oil but leave the sausage bits and add to Dutch Oven fresh oil.
Add….1 chopped Onion.
3 celery stalks chopped.
4 garlic cloves minced.
simmer over Medium Heat till fragrant.
add 8 cup vegetable Broth.
cut open Squash’s and remove any seed (discard) and add the insides of the squash to the pot.
2 tbsp Ginger, 1 tbsp Each Thyme, Rosemary, Oregano and 2 Bay leaves
Bring to a Boil, reduce heat to low medium simmer uncovered 1.5 hours.
Take pot off the heat and let sit @ 5 mins, then blend well with a hand blender.
Return to heat and add sausage and 1 can (400ml) Coconut milk.
heat to a slight simmer, stirring till hot and serve.
