Fall Squash Appetizers

Preheat the oven to 425 F. A delicious warming squash soup with other fall vegetables and spices is perfect for a cold day.

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Toss the butternut squash and apples with 2 tbsp olive oil ground cinnamon nutmeg allspice cloves ½ tsp kosher salt and ½ tsp black pepper.

Fall squash appetizers. Cook for 45 minutes to 1 hour depending on the size dice of the butternut squash. Line a baking sheet with foil mix the diced squash with olive oil mix in kosher salt and pepper. You can also make them with zucchini but pick small young ones with small seeds.

For the Roasted Butternut Squash Preheat your oven to 375 degrees. They give the soup a wonderful color and a mild buttery flavor. Ingredients 1lb Italian sausage 1 medium spaghetti squash halved and seeds removed 1 bundle of kale roughly chopped 1 red onion halved and sliced 1 egg ⅓ cup chicken broth ½ cup canned coconut milk.

Coat well and spread. Light enough to serve as an appetizer but delicious enough to make a main dish. Chilled Yellow Squash Soup with Dill.

I make this soup with small yellow squash from my yard and leave the skin on.

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