Chili Butternut Squash
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Cooking tools:
- Spice grinder
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Skillet
- Stove
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
- Fork
- Serving platter
Ingredients
- 8-12 Brussels sprouts, cleans and trimmed
- 1 teaspoon canola oil
- Drop of pumpkinseed oil
- ½ teaspoon lemon juice
- Salt and white pepper
- 2½ pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
- 2 teaspoons molasses
- 1 cup chicken stock
- 1 tablespoon butter
- 1 teaspoon toasted coriander, ground
- 1 teaspoon toasted cumin, ground
- ½ teaspoon Spanish paprika
- ½ teaspoon smoked paprika
- ½ teaspoon sherry vinegar
- Salt
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