3 1/2
pounds
butternut squash (2 units)
1
pound
tomatillos (7-8 units)
1 1/2
cups
water
1
tablespoon
cumin
1
teaspoon
ancho chili powder
1/4
teaspoon
white pepper
1/4
teaspoon
ground nutmeg
1/4
teaspoon
Allspice
1
teaspoon
salt, plus more to taste
*
Mexican crema (Mexican sour cream), for garnish
*
toasted butternut squash seeds, for garnish
*
cilantro leaves, for garnish
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