|Pumpkins, orange and white, butternut squash, and delicata squash.|
I roasted some of them for about 40 minutes at 375°.
Took the skins off, scooped out the seeds and cut up one of each kind and split between two bowls. I then heated up the potato leek soup I made yesterday and poured it on top. It became potato leek sauce. I didn't take a picture of it with the soup because we'd been out and we were hungry. I'll do something with the other roasted squash tomorrow.
I wanted something sweet afterward so I whipped up some vegan chocolate pudding.
about a 1/4 cup non dairy vanilla milk
4 TB chocolate hazelnut hot cocoa mix
1 TB mint sauce (fresh mint and agave thickened in the freezer)
all blended in the food processor until smooth.