Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!
Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.
Coconut milk, cinnamon and cloves flavor this side dish of squash and yams.
This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.
The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.
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