Please enter the email you’re using for this account.
Submitted by Chayamiller44
2 green squash
1 sweet potato
10-12 c water
1 1/2 T salt
1 pk chicken bones
2 Spanish onions
5 cloves crushed garlic
1 butternut squash
Bake butternut squash in preheated oven 450 for about an hour.
Sauté onions until translucent.
Add garlic sauté additional 5 minutes.
Add all the vegetables. Cut butternut squash in half. Remove pits. Add squash with out peels to the pot. Add bones, water and salt. Bring to a boil. Lower and cook for a few hours.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation