I bought some squashes at the last farmer's market of the season. If I had looked for recipes ahead of time, I would have bought WAY more. I always liked the pumpkin soup when I lived in Australia, but I find pumpkins more difficult to deal with. This soup looks like a good alternative. I have never cooked a hubbard squash, but these recipes ought to help me cook that up.
This recipe was the inspiration for my dinner. I used some frozen butternut squash, chicken and prosciutto tortellini, onion, garlic, tomato, and fresh dried oregano.
1 comment:
Yummo!
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