Recipes

complimentary. Here the recipe calls for 2 types of squash; the butternut makes the

consistency very smooth after it’s pureed and the buttercup also adds a lot of great squash

flavor.

1 Butternut Squash

1 Buttercup Squash

2 Onions, peeled and cut in ¼

6 cloves Garlic, smashed

8 leafs Sage, fresh

½ c Acadian Maple Syrup

1 tbsp Chinese Five Spice powder

2 tbsp Salt

Garnish:

12 Sage Leaves

½ c Foxhill Quark Cheese

2 tbsp Acadian Maple Syrup

Preheat the oven to 350oF.

Cut the squash in to ¼‘s and scoop out the seeds; leave the skin on.

In a roasting pan, add the squash, onions, garlic and sage. Sprinkle with 5-spice powder,

maple syrup and salt. Roast in the oven for about 45 minutes or until some color

develops on the vegetables.

When well roasted and soft, add to a pot and cover with water, bring to a boil and simmer

10 minutes until falling apart.

Use a hand blender or food processor to puree and season with some salt if needed.

Pour into bowls and garnish with 1 tbsp quark cheese, a sage leaf and a little maple syrup.

Thanks to Jon Geneau for this recipe!