This Hubbard Squash with Parmesan and Brown Butter recipe from David Tanis is the perfect showcase for winter squash. Get the recipe on Food & Wine.
Add brown sugar, salt, cayenne and lemon juice, and purée to incorporate. It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate.
It's topped with a spicy pecan cream and a bit of lemon juice for brightness, making it a perfectly cozy holiday appetizer. Find this recipe and more in our guide to squash soup.
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