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Cooking at Froggy’s-Winter Squash
Learn timeless techniques to create flavorful dishes with Winter Squash!
Winter squash has a sort of Quasimodo quality: often knobby, misshapen, mottled, and leather-skinned but its charm lies in the miracle of cooking. As it roasts, the meat of the squash caramelizes beautifully around the edges and turns buttery and sweet in the center, while holding its gorgeous autumn hue. It’s delicious served chunky, sprinkled with coarse salt, or whipped with a touch of butter or cream for a rich, smooth side. These dependable vegetables deliver a good dose of potassium, beta-carotene, and other phytonutrients and antioxidants—the stuff healthy cells dream of!
Chef LeFeuvre was raised in the farming country of Brittany. He later entered Ecole Hoteliére in Tours, where he studied cooking for four years. Before coming to America, LeFeuvre worked in several restaurants and as the chef to the Governor of Tahiti. In 1980, LeFeuvre opened the highly successful Froggy’s restaurant, specializing in French regional cuisine.
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