Web made with five ingredients (plus olive oil and salt), this easy soup comes together in 35 minutes.

Winter squash soup smitten kitchen. 1 cup (250 grams) ricotta; Half the mixture is puréed while the rest is left chunky, creating a thick soothing consistency. Small vegetables charred brussels sprout toast with.

1 medium onion, halved lengthwise and thinly sliced. 1 1/4 cups (300 grams) water Cook and stir for 2 minutes or until thickened.

Add the squash and cook, stirring for 5 mins. 1 cup (100 grams) finely grated parmesan, divided; Butternut squash salad with farro and pepitas.

1/2 teaspoon salt plus more to taste. Bring to a simmer and cook until apple is tender, about 15 minutes. Web 1 large butternut squash, about 1kg, peeled, deseeded and diced into 2cm cubes 2 tbsp olive oil 1 large onion, finely chopped 2 cloves garlic, finely chopped 20g salted butter 6 sage leaves.

Add onion and garlic and sauté until tender, about 10 minutes. Add onion, sage and allspice. Stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper.

Acorn squash quesadillas + tomatillo salsa. Web directions in a large saucepan, saute the celery, onion and garlic in butter until tender. While squash is roasting, melt butter in a medium saucepan over medium heat.