Broth-Braised Butternut Squash | Gordon Food Service
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.
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Ingredients
- 5.4 L Chicken Broth
- 5.4 L Beef Broth
- 11 kg Butternut Squash
- 120 ml GFS Extra Virgin Olive Oil
- 2 kg Markon Ready Set Serve Flat Leaf Spinach
- to taste Trade East Ground Black Pepper
- 675 g Markon Gala Apple, cored, quartered, sliced thin
- 140 g GFS Sliced Almonds, toasted
- 150 g GFS Roasted Sunflower Seeds
- 28 g Markon Fresh Italian Parsley, trim into leaves
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