Butternut squash recipes rise as pumpkin shortages loom
Amid a pumpkin shortage driven by 30 percent higher demand and weather woes, readers are urged to substitute squash in pies and desserts. The piece shares prep tips for butternut squash, suggests savory and sweet uses, and notes a Miami restaurant menu item. It also references a classic butternut tart from Phyllis Good.
MENTIONED IN THIS ARTICLE
Libby’s
NPR
Midwest
California
Miami
Cesar Zapata
The
Federal Food, Drink and Provisions
Lancaster
Pennsylvania
Phyllis Good
Skyhorse
Roasted butternut squash with pumpkin seed granola
A two part dish feature from a market cookbook. The granola includes oats coconut almonds walnuts pumpkin seeds and dried fruit with a cane syrup and spices. The squash is roasted in foil pouches with butter sage and syrup.
MENTIONED IN THIS ARTICLE
Zapata
Breakfast Banh Mi Sandwich Goes Morning Popular
A cafe style banh mi breakfast recipe features carrot ribbons, cilantro mint, cucumber and jalapeno with brown sugar bacon and fried egg on ciabatta. A spicy mayo with soy and sesame oil binds the sandwich, while a Sriracha heavy sauce sparks flavor and discussion about the condiment’s fame.
MENTIONED IN THIS ARTICLE
Chicago Tribune
Fried versus baked doughnuts showdown ends with baked winner
The author shares trying deep frying for the first time baking doughnuts seems easier and tastier with fewer calories. Fried doughnuts require oil heat time and careful handling but baked doughnuts win on effort flavor and health. Chrissy Kadleck offers contact information.
Also Mentioned on This Page
Linda Cicero
United States
Good
Tip
Sleuth’s Corner
Miami Herald
91St Ave
Doral
Federal
Lancaster Central Market
Cook’s Corner
David Sherman
Cafe City
Baltimore
Leah Elkin
Elyria
Chrissy Kadleck
Ckadleck
Sbcglobal.net
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