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Hicksville, New York

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Reviewed Roasted Butternut Squash Soup with Amaretti Cookies

Nov 18, 2010 in Food Network Community Toolbox on Food Network

Excellent recipe. I changed it a little bit. Peeled and cut the squash into one inch cubes before roasting for one hour at 375 degrees. Used vegetable stock instead, and came out great. I added the fried sage leaves just before pureeing with a hand held blender. Save a few sage leaves for garnish. Added lots and lots of freshly ground black...

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