Definitely roast squash first! I just prick mine with a fork and bake it until it is soft, then let it cool, slice it in half and scoop out seeds, then peel it. Time will vary depending on size of squash. You can also do this is the microwave, but it is not as easy to peel as the skin gets very soft. I make mine vegan by substituting vegan butter, no-chicken better than bouillon, and... here's the secret.... silken tofu at the end instead of cream! It adds protein as well as a nice creamy consistency. I also add garlic, and sometimes a sweet potato if my squash is small. My family LOVES this! It's also my go-to recipe for friends that are sick. It was the only thing that tasted good and could be kept down by a dear friend undergoing chemo. Plus it is healthy, gluten-free, vegan, and full of great vitamins as well as protein with the added tofu!
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Definitely roast squash first! I just prick mine with a fork and bake it until it is soft,...