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Ingredients
US|METRIC
8 SERVINGS
- 1 butternut squash (medium)
- 3 Tbsp. olive oil (divided)
- 1 1/2 cups chopped onion
- 1/2 cup chopped celery
- 1/2 cup carrots (chopped)
- 2 cloves garlic (finely chopped)
- 6 cups water
- 3 tsp. chipotles in adobo (finely chopped, divided)
- 1/2 cup Mexican crema (OR sour cream)
- 2 Tbsp. Knorr® Chicken flavor Bouillon
- 1 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise
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Directions
- Preheat oven to 400°. Grease 13 x 9-inch glass baking dish with 1 tablespoon olive oil; set aside.
- Cut squash in half lengthwise. Scoop out seeds, discarding as much stringy pulp as possible. Rinse seeds with cold water in sieve; reserve.
- Arrange squash in prepared dish, cut side down, then pierce with fork. Roast 45 minutes or until squash is very tender; cool.
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