Ingredients: 2 T. butter, 1 T. onion flakes, dash of salt & pepper, 1 tsp. ground ginger, 1 green apple, peeled and sliced, 2 butternut squash, peeled and diced (set aside seeds), 3 T. Bourbon, 2 cups Vegetable Stock, 2 cups water and 1/2 cup half & half cream.
For the seeds; Place cleaned butternut squash seeds on a greased cookie sheet. Spray with a spray butter so they are lightly coated then sprinkle with cinnamon and sugar. Place in the over at 425 degrees on top shelf for 5-10 minutes until seeds are warm and toasty.