vegetable soup in acorn squash bowls

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same veggie soup from before (except this time i also added some cauliflower), toasted pumpkin seeds on top!

squash bowls recipe from here

INGREDIENTS

  • 2 tablespoons butter, plus more for surface
  • 2 medium acorn squash, (about 1 1/2 pounds each)
  • 2 tablespoons light-brown sugar
  • Coarse salt and ground pepper

DIRECTIONS

  1. STEP 1

    Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.

  2. STEP 2

    Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.

  3. STEP 3

    Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

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