By popular demand in my house, we are going to try this:
I have my doubts as to the tastiness of this (compared with the canned stuff), based on what I grew up hearing about from-scratch pumpkin pie. Time to find out for sure!
Sunday, August 13, 2017
Wednesday, April 19, 2017
Saturday, April 8, 2017
This recipe has existed on a post-it flag in my kitchen for at least a year. I don't know how it has survived, but it's earned the staying power of a "keeper" recipe.
2lb butternut squash, cut into 1-in cubes and cooked until tender in large soup pot
Add 1 chopped onion, 2T olive oil, and 6c chicken broth. Salt and pepper to taste.
Drizzle with pumpkin seed oil if you have it, and a dollop of sour cream if desired.