Thanksgiving is around the corner, squash is at it’s best and this recipe is a perfect effortless add on to your menu – bringing a touch of Italy to your dinner table.
Cut the squash in four, carve out the seeds and sprinkle with salt, fresh rosemary and EVOO. Bake for 45 minutes at 350F°. Once baked, peel the skin off and place in a pot, add a few cups of water and blend until smooth and cook for a few minutes or until hot. Serve with e few drops of EVOO and balsamic vinegar, and a sprinkle of pumpkin and poppy seeds. Garnish with fresh rosemary.