Main Ingredient - Pumpkin
Photography by Jody Horton
Courtesy of Rebecca Rather
Reprinted from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Café by Rebecca Rather, Pulished by Ten Speed Press
Reprinted from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Café by Rebecca Rather, Pulished by Ten Speed Press
By Lucinda Hutson
This sauce is traditionally served with pork or chicken, but squash, chayotes and corn make good vegetarian substitutes. Precook meat, if using, and reserve cooking liquid to use in recipe.
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical Handbook
This is a great winter dessert. Butternut squash can be used in place of pumpkin, if you’re so inclined. In either case, make sure the squash puree is fairly thick and not watery.
This is a great winter dessert. Butternut squash can be used in place of pumpkin, if you’re so inclined. In either case, make sure the squash puree is fairly thick and not watery.
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical Handbook
Courtesy of Elizabeth Winslow, Farmhouse Delivery
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