You're probably wondering why I'm sharing a recipe for a hard winter squash when spring is right around the corner, but butternut squash is almost always present at Chez Gallary. My daughter loves soups and purées, so it's an easy thing to throw into the shopping cart and whip up. However, there's a limit to how much squash the rest of the family can eat, so I decided to treat it like carrots or zucchini and bake it into a muffin. I've long admired French yogurt cakes, a simple mixture of flour, sugar, eggs, and yogurt, since the cakes are easy to bake and delicious. The yogurt provides moisture and tenderness so you need less fat, and it's chock full of sweet butternut squash and warm spices. Since it's not too sweet, it can do double duty as a grab-and-go breakfast or snack for later in the day. (Click "Read More" below for the full recipe.)
While it's hard to resist a classic sweet monkey bread in all its gooey, sticky glory, this recipe is a savory version that has all the cheesy goodness of pizza and makes an impressive party or game day snack. Form an easy yeasted dough into balls, stuff them with cubes of mozzarella cheese, and roll each in lots of butter, Parmesan cheese, and oregano. Bake until golden brown, then pull each cheese-filled nugget off and dip into marinara sauce. (Click "Read More" below for the full recipe.)
I'm a food editor and professionally trained recipe developer and food stylist. You'll usually find me in the kitchen tinkering with new ideas and recipes to share with others.