This comforting butternut squash and potato soup is ideal for a cool fall evening. The scallions, pomegranate, and bacon on top make it colorful and extra tasty.
My fiancé doesn’t like winter squash, pumpkin, or anything with cooked apples in it, which as you can imagine makes fall a lot less fun. This year I’ve been on a mission to sneak as much of these things into him as possible, all the while making sure he thinks whatever he’s eating is really delicious. I believe I’m making progress, because several of my recent attempts haven’t been subtle at all and have still gone over really well.
First I hid some apple in this stuffed squash with sausage, and he gobbled it up. He did not even realize there was any apple until I mentioned it (after he was done eating two helpings, of course).
Next I got a little bolder and offered him these baked pumpkin custards with maple mascarpone whipped cream. Those were a hit, too!
