Food

Make the most of fall's beautiful root vegetables with bruschetta & squash soup

These appetizers (or, rather, party-starters) from Stephanie Izard and Donatella Arpaia are both odes to the beauty that is autumn's bounty. In the feta bruschetta, Stephanie takes butternut squash and adds layers of flavor and texture, and in the squash soup, Donatella infuses her butternut squash with warm, autumnal spices like clove and anise.

Root Vegetable and Feta Bruschetta
Stephanie Izard's Root Vegetable and Feta Bruschetta
Nathan R. Congleton / TODAY
Rating:
( rated)
Cook time:
Prep time:
Servings:
4 to 6
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Autumn Squash Soup with Pumpkin Seeds and Anise
Donatella Arpaia and Al Roker make Autumn Squash Soup with Pumpkin Seeds and Anise
Nathan R. Congleton / TODAY
Rating:
( rated)
Servings:
4 to 6
Get the recipe
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