Top 10 Ways to Use Butternut Squash

‘Tis the season. NO—not to be jolly and sing Christmas carols. We still have a good month left of fall enjoyment. That means to leave the Christmas decorations in the basement, put down the Christmas songs CD, and bring on the fall foods and drinks. Butternut squash has become a food staple of the fall season. But there is only so much Butternut Squash Soup that you can eat. SO…for the next month, try some of these. You’re welcome.

10. Butternut Squash Chantrelle and Brie Pizza


Pizza pizza! Girlfriend and I tried making this ourselves and it came out pretty well. Any variation would be delicious, but I saw this version and I think the brie would make the perfect pairing with the butternut squash. All it needs now is some short ribs…

Recipe: Heather Christo

9. Butternut Squash Muffins

butternut squash muffins 1

Pumpkin muffins are delicious, but what about butternut squash? I could see these muffins being eaten as snacks, dessert, or even with a savory breakfast. Maybe some butterscotch chips in these?

Recipe: WendyInKK

8. Butternut Squash Stuffed Shells


When I first saw this recipe, I thought the shells would be stuffed with some kind of butternut squash mixture. Instead, it is the traditional stuffed shells, but the sauce is a savory butternut mixture. Looking for a quick meal on a cold night? Try these out.

Recipe: Fifteen Spatulas

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Sweets For Your Sweet: Tiny Turtles


These candies are pretty, delicious, and best of all: simple. Chewy caramel is layered over toasted pecans, then topped with chocolate and a sprinkle of sea salt. These candies need to stay refrigerated (since the chocolate is not tempered it will ‘bloom‘ if left at room temperature. It will be safe to eat, but not very pretty). The caramel will also be easier to unmold from the paper wrappers if it is chilled.


Tiny Turtles

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EPIC Thanksgiving Dessert: Pecan Pie Brownies with Sweet Potato Casserole Topping

I’m sure you all saw the EPIC Thanksgiving meat monstrosity from last week.  Well to top that off, I made this dessert.  I wanted to share it with you guys just in time for Thanksgiving.

I’m just going to warn you.  It is super easy to make and waaaay too delicious.  So, if you are not into those things, you might want to skip this recipe.

Oh, yeah.  There’s also some candied bacon on it, too.

Pecan Pie Brownies with Sweet Potato Casserole Topping

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This is What Brunch at Per Se Looks Like

Per Se may be the best restaurant in New York, but it’s also a food blogger’s nightmare: no photos allowed!?! ES Spy Sara Huneke discovered a secret: opt for their $200 brunch instead of dinner, and you’ll have enough natural light flowing in to surreptitiously take drool-worthy smartphone shots.

Red wine-braised heirloom onions, arrowleaf spinach, broccolini, cauliflower, Meyer lemon and preserved horseradish.

Glazed white asparagus, yellow cling peaches, Belgian endive, Pearson Farm’s pecans, sorrel and Australian black winter truffle.

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A Dashing Brie

Twin Tastes here. For those of you who enjoyed our Cyprus-inspired melty cheese, here is another sweet and savory appetizer with a major KICK.

We first created the oozing brie after touring the Ryan & Wood Distilleries in historic Gloucester, MA.  After sampling the copper-colored rum, our minds churned with ideas for how we could incorporate the dark, robust flavor in cooking. To tie in our New England routes, we incorporated Vermont maple syrup. Cooking down the rum with the maple syrup  subdues the intense, robust flavor and creates a subtle, sweet, caramel-like topping for the buttery wedge of cheese. To add a little texture, we stirred in some toasted pecans. The firm spicy ginger snaps and tangy apple slices hold up to the incredible mess of the luscious wedge.

Rum, Maple and Pecan Topped Brie

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Chocolate and Toffee Pecan Pinwheel Cookies

I’m not smart. But here’s what I do know and can pass along. Puff pastry pretty much makes everything better.. Yeah…puff pastry is gonna be the new bacon. You heard it here first. It is totally underrated, so I’m on a mission to wrap it, roll it and use it in as many ways as possible. I mean you saw what it did to brownies — heavenly.

So I decided to repeat that puff pastry styling and flip the traditional pinwheel cookie into a puff pastry cookie. Then I pumped it up with some toffee, chocolate chips and pecans all rolled in brown sugar and a touch of cinnamon. It’s wickedly good and since I used salted pecan, this treat also has that  lovely sweet and salty combo.

Chocolate and Toffee Pecan Pinwheel Cookies

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Culture Shock: The Salad That Wasn’t

This is a “salad,” according to Texas.

Yep. Spicy chicken on a thick bed of refried beans and deep-fried tortillas, smothered in cheese and pecans (yes, pecans).

To be fair:

(a) When I mentioned I was trying to eat healthy and would therefore be ordering a salad, I was warned that “the fajita salad isn’t really a salad-salad.”
(b) It does have some sliced vegetables on the side, plus a small scattering of shredded iceberg lettuce.
(c) Probably the most delicious and filling “salad” I’ve ever eaten. I’m into it. Props, Tex-Mex. Thank you for continually improving my life… and challenging my preconceived notions of what I can classify as a healthy dining option.

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