Instructions: Heres a recipe from Roses Restaurant thats included in the book:

1. Roast until soft, 2 halved butternut squash in 400 degree oven.

2. Scoop out squash & puree in food processor.

3. Add heavy cream & chicken stock until you reach desired consistency.

4. SEason w. cinnaon, allspice & salt & pepper to taste.

5. Add brown sugar. Blend until smooth; do not over beat.

6. Serve w. sliced apples & chopped walnuts.

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