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Print this Recipe    Squash Cauliflower

Winter Squash and Cauliflower Soup with Rosemary and Marsala
6 servings, main course

1 1/2 lbs winter squash (acorn, butternut or Hubbard)
1 Tbsp olive oil
1 med. onion, diced
1/4 tsp dried red chili flakes
5 cloves garlic, minced
2 tsp dried rosemary, crushed
1/8 tsp salt
4 cups veg. stock
1 can (28oz) whole tomatoes
2 cups cauliflower, diced
3/4 cup small pasta shells, dry
1/3 cup Marsala

Halve the squash and scrape out the seeds and stringy pulp. Peel
and dice the squash (to measure about 4 cups).

Heat the oil in a stockpot over med-high heat, then add the onion
and chili flakes.

Stir and saute for ~2 minutes, then add the squash, garlic, rosemary
and salt.

Saute for 7 minutes until the squash and onions begin to brown.
Add the stock, tomatoes, and tomato liquid.

Cover and bring to a boil at high heat.

Stir in the cauliflower, pasta and Marsala, and let it return to
a boil.

Reduce the heat to med-high to maintain a strong simmer for 12
minutes, until the cauliflower is fork-tender and the pasta al
dente.

Serve piping hot in warmed bowls.

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