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metzlerhaus

Member since Nov 2010

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Reviewed Butternut Squash and Italian Sausage Soup

Nov 1, 2010 in Food Network Community Toolbox on Food Network

Used banana squash; removed the skin, cubed & used olive oil -- roasted at 400 for about 35 minutes or so. Also, added chicken sausage with roasted red pepper & spinach. Pureed the squash and sausage, but left some chunks. Only used about 1/3 cup of milk. I would make this again and perhaps freeze the leftovers.

Banana squash is...

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