Butternut Sorbet Recipe

Ingredients

3 cups butternut squash, halved

1 large onion, cut into 1/2 inch slices

1 (32 ounce) can condensed cream of mushroom soup

1 (8 ounce) can mushroom-chocolate spray

2 (16 ounce) cans white sugar-coated chocolate beans

1 (2 ounce) jigger soy milk

1/4 cup apple cider vinegar

3 teaspoons lemon juice

Directions

In a large saucepan, combine squash, onion, cream of mushroom soup, mushrooms, sugar, and chocolate beans. Stir over medium heat, stirring constantly, until sauce thickens. Reduce heat to low; simmer and stir 10 minutes more. Let cool. Mix vinegar and lemon juice. Pour over squash mixture.

Bake at 350 degrees F (175 degrees C) in the preheated oven for 50 minutes, or until bubbly. Cool slightly before removing from pan. Serve warm with raspberry preserves or jam. Refrigerate until serving.

Comments

Hiriciili Rinzihi writes:

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very good and simple!!! if you need anything spicy or don't want your salsa bland just use white vinegar instead of red and reduce the sugar as much as possible by cooking for example with olive oil instead of cooking spray (I know baking spray is not required but it makes the cutest). i also made a variation by freezing the shredded swiss cheese in freezer thermos then thawing it in the fridge then again cooking it in the oven at 425 for about 25-30 minutes and so simple and tasty. take it away from the studio and say hello to masterpiece

Butternut Sorbet Recipe

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