I had to make some substitutions based on what I had on hand: walnuts added to the crust since I didn't have enough pecans,
a yellow squash instead of zucchini, and almond butter instead of cashew butter for the filling.
Used
yellow squash instead of zucchini — turned out pretty.
Do you think the recipe would work with
yellow squash instead?
I made a couple of changes —
yellow squash instead of zucchini because of what I had on hand.
Not exact matches
I didn't have any
yellow squash or asparagus, but I did have some potatoes lying around and used them
instead!
Modifications (because store didn't have everything) included shrimp in place of chicken, green curry paste
instead of
yellow and butternut
squash (bc it was precut and ready to go) in place of sweet potato.
I make this using the
yellow sweet potato
INSTEAD of
squash / pumpkin.
I made it Low FODMAP by removing the shallots and onions, using water
instead of broth, and — because too much zucchini always causes me tummy trouble — subsituted the better tasting
yellow squash.
I love the idea of the Pea Purée on which Lynda served her scallops, but peas aren't in season now so we enjoyed ours over chopped broccoli and
yellow squash (from our garden) sautéed with garlic and olive oil
instead.
I'm growing summer
squash (
yellow) this year
instead of zucchini, but I'm sure I can use them in place of the zuke.
Still haven't seen those beautiful
yellow squash over here... I guess I can just use the green one
instead.
And I love your reasoning to call them «
yellow zucchini muffins»
instead of «
yellow squash muffins» hahaa
What's the advantage of introducing all
yellow veggies and then green veggies
instead of interchanging the colors (
squash, then peas, then carrots, etc.)?
I made it Low FODMAP by removing the shallots and onions, using water
instead of broth, and — because too much zucchini always causes me tummy trouble — subsituted the better tasting
yellow squash.
But after loading up on
squash and turning a strange shade of pale, another study might come along that refutes the first and
instead points to the cancer causing properties of
yellow food.
I did have a large bag of frozen
yellow squash, though, so I used it
instead and it STILL came out great!!!