spiced butternut squash muffins recipes

- 1 teaspoon oriental sesame oil
- 1/4 cup dry white wine
- 2 tablespoons vegetable oil
- 1 medium butternut squash (about 2 pounds), peeled, seeded, cut into 1-inch pieces
- 1/3 cup canned low-salt chicken broth
- 2 1/2 teaspoons minced garlic
- 1/8 teaspoon cayenne pepper
- 2 teaspoons minced peeled ginger
- 1/4 teaspoon Chinese five-spice powder

- 4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
- 1/3 cup canola or vegetable oil
- 2 tablespoons Latin Spice Mix
- 1/4 teaspoon cayenne pepper

- salt and pepper
- 500 ml vegetable stock (yeast extract stock is fine, but stock cubes are better!)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 onion (chopped)
- 1 garlic clove (chopped finely)
- 1/2 teaspoon sugar
- 1 tablespoon olive oil
- 3/4 cup soya milk
- 1/2 teaspoon chili powder
- 1 butternut squash (peeled, seeded and diced)

- 3 pounds butternut squash, halved and seeded
- 2 (49.5 fluid ounce) cans chicken broth
- salt and pepper to taste
- 1/2 cup sherry wine
- 1 medium onion, sliced
- 1/2 cup sour cream (optional)
- 1 leek, sliced
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 2 tablespoons butter
- 2 cloves garlic, sliced
- 1/8 teaspoon ground ginger
- 2 large russet potatoes, peeled and quartered
- 1 cup half-and-half cream
- 1/8 teaspoon ground allspice

- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup fresh cranberries
- 1/2 cup whole milk
- 1 large egg
- 2 teaspoons baking powder
- 1/8 teaspoon ground cloves
- 1 cup cooked mashed butternut squash (or pureed)
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 3/4 cup canola oil (or any vegetable oil)
- 1 teaspoon cinnamon
- 1/4 teaspoon mace