Winter Squash Soup with Fried Sage Leaves

Page 215

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

This is a delicious way to eat squash. The recipe turned out well, but cutting the squash in half and roasting it was a big pain. Actually, it was the cutting in half that was a pain. I had half a mind to take an axe to the dang things. But, if you can get past that, here's something to do with those squash that you used as center pieces at Thanksgiving.

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