Nitro squash is a very popular squash that is most commonly found in the spring and summer, but is also delicious anytime. This easy recipe is a delicious way to use the squash, to add a little bit of zestiness to your meal, and to get a dose of flavor into your body.
This squash is a bit of an acquired taste, even from the video. I don’t think I’ve ever made this, and so, I don’t think I’ve ever had it. When I make it, I always add a little bit of cinnamon. I don’t know if you guys have ever had this before, but you can always add more cinnamon to it. I just added 1/2 tsp. to my recipe.
What you’re about to do is a very easy, and quick, way to make a soup that is easy on the stomach. I have a secret that I keep to myself, so you’ll have to just trust me on this. I’ve made this squash soup about every other week or so for the past 6 months. Maybe 3 times a week. I also add a pinch of salt to it.
How to make it: In a large bowl, combine the squash, water, salt, and cinnamon. Mix well until the salt and water are well incorporated. Place the bowl in the microwave and cook on high for about 5 minutes. The squash should be tender when you take it out of the microwave. If you do not have a microwave, put the squash in a medium pot. Add the water, salt, and cinnamon, and cook on high for about 20 minutes.
I’m a foodie and I usually eat my squash when it’s in the shell, so I’m sure this is a little more complicated than it appears, especially when you’re talking about a super-tender squash. But I think it’s fine.
This is an excellent way to make delicious squash soup, which is one of my favorite recipes, even though I rarely eat it. It’s a little more labor intensive, but you can cook a whole squash in less than half an hour.
If you want to make squash soup in a less-isolationist way, try a recipe instead of this one here. This recipe is a little more labor intensive, but you can use a whole squash or even a larger one if you want.
I’m a big fan of squash, but I don’t think it’s my favorite vegetable. I love its crunchiness and the way it brightens up a soups. I was a big fan of its crunchiness, but as it turns out I probably shouldn’t have eaten two servings of it. I may have to try it again, if only because I like it so much.
One of the things I love about this recipe is that it’s low in salt and fat, so it’s very easy to eat. However it also is a little bit bland. So in that way it is a great soup with a lot of flavor. I couldnt find fresh squash in my area, so I made this soup by freezing cooked squash.