Say, if you were going to simply cut off a quarter of a squash, scoop out the insides and that, and bake that without it being cut into pieces, and use it as a soup bowl...
What flavors could be used in a soup to compliment the squash flavor which will likely seep into the dish when it's done?
Thanks in advance.
What flavors could be used in a soup to compliment the squash flavor which will likely seep into the dish when it's done?
Thanks in advance.
