I love
putting winter squash away after the harvest.
Not exact matches
I love the combination of
winter squash, feta, and Parmesan, and have been
putting it into everything lately, from pasta, to calzones, to tarts, to omelets and I had just run out of ideas for what to do next.
Anyhow, it always
puts me into a frenzy to take down the Christmas tree (it's true), find some summer clothes, and wrap up all of my blog posts devoted to stuff like
winter squash and sweet potatoes.
I'm always looking for recipes that
put fall and
winter flavors like butternut
squash to work in vegetarian fare.
Soup shots like this
winter squash soup (garnished with spicy roasted pumpkin seeds and apple matchsticks) are easy to
put together but très elegant.
Bake
winter squash - cut in half, scoop out seeds,
put 1 - 2 TBSP butter in and spices (optional).
In today's post, I'm sharing a recipe for the perfect
Winter warmer — Creamy Butternut
Squash Soup with Maple - Glazed Chickpeas With its delicious, sweet flavour and golden orange hue, this soup is so bright and cheery that it's bound to
put a smile on your face.
Put it along side some Rosemary Spaghetti
Squash with Wild Rice, Clean Eating Green Bean Casserole and
Winter Basil
Squash and you are set for a healthy Thanksgiving.