Parade.com: 3 Ways to Spice Up Your Acorn Squash

Spicy Roast Acorn Squash

Even as a so-called health nut, I love winter squashes roasted until they’re buttery and sticky-sweet. They’re drizzled with olive or coconut oil, or a little soft butter is brushed on slices. Perhaps they’re sweetened with brown or coconut sugar, maple syrup or honey. A bit of sea salt and fresh black pepper are sprinkled here and there. In my creative mind, winter squashes are flavored with any combination of herbs and spices. Continue reading Parade.com: 3 Ways to Spice Up Your Acorn Squash

Parade Magazine: Dirty Chai Pumpkin Muffins with Chocolate Ganache

Dirty Chai Pumpkin Muffins with Chocolate Ganache
I wanted a special pumpkin muffin—like a unique Halloween costume—to stand out among the store-bought versions. Inspired by the flavors of warm spice tea and bitter coffee you find in a “dirty chai” drink, this is a muffin to nibble on while sipping coffee (or black tea) in a thermos as kids trick and treat in the neighborhood. As an added treat, the muffins are sweetly topped with a generous drizzle of bittersweet chocolate ganache. Here’s a warning: Be careful of kids performing magic tricks, causing these muffins to disappear into the ghostly night. Continue reading Parade Magazine: Dirty Chai Pumpkin Muffins with Chocolate Ganache

Parade Magazine: Nutty Butternut Squash Pancakes With Baked Apples

Nutty Butternut Squash Pancakes With Baked Apples

Like its winter cousins, acorn squash and pumpkins, butternut squash are naturally sweet. They’re the dessert of the dinner table. Since discovering butternut squash a few years ago, I’ve enjoyed them, because they’re easier to prep with their subtle ridges and smaller cavities. (Make sure to use a sharp knife.)  Continue reading Parade Magazine: Nutty Butternut Squash Pancakes With Baked Apples