Butternut squash (which they call “re-chull”) and buttercup “are sure to take your roasting time to the next level,” the chefs say. Buttercup can also be found in grainy pudding and “seal the deal.” And don’t forget the butternut squash. “Believe it or not, it’s sweet and amazing with curry or as a marinade for chicken,” the authors of “This Is Unusual” added.
How is the freakishly tiny, gleaming iron-grey Kachana “twice as hot” as the Yukon Golds? “Makes it twitch-free and crispy,” the chefs said.
Kimchi cream is a nifty serving complement: “Best left unrefrigerated for at least half an hour to keep it firm and airy,” but if you’re desperate, this recipe is right there:
Serve up slices of a Japanese Roquefort cheese (Elderflower) while you’re up to this one, for that extra subtle pop of flavor.
For these recipes, click through the images. For more things to try, visit Untapped Highlights.
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