Cut the butternut squash into quarters (slice it
in half lengthwise, then halve it again latitudinally). Remove the
seeds. Place cut-side down in a baking dish with approx. ¼” of water
in the bottom. Bake at 375°F until tender, approximately 30-45 minutes.
2. Scoop out the cooked squash and discard the skin. Toss half the squash in the blender with 2 cups stock and the cashews, and puree until very smooth. Add the mixture to a saucepan; puree the remaining half of the squash with another 2 cups of stock, and add that to the saucepan as well.
3. Season with nutmeg, cinnamon, sugar, butter and salt and pepper to taste. Heat on medium-high until just beginning to bubble.
4. Serve, garnishing with chopped cashews if desired.
spinach with raisins and pinenuts