2 lb. butternut squash
2 1/2 c. water
1 c. orange juice
1 med. clove garlic
1/2 c. chopped onion
2 tbsp. butter
6 oz. sliced mushrooms
1/4 tsp. mustard
3/4 tsp. ginger
1/2 tsp. each cumin, coriander & cinnamon
Fresh lemon juice & lemon slices
Chopped almonds

Bake squash halves face down in 375 degree oven for 50 minutes. Cool and scoop out the pulp. Put in blender with water and puree.

Combine in saucepan with orange juice. Melt butter in skillet, add garlic, onion and spices. When onions are soft, add mushrooms, cover and cook 10 minutes. Add to squash, heat gently, taste and add lemon, if needed. Serve with lemon slices and almonds for topping. Can be frozen.