It's not really much of a secret actually. It's quite obvious.
- Sweet Potatoes and Yams (like Sour Cream)
- Waffles and Pancakes (Like Whipping Cream)
- Burritos/Guacamole addition (Sour Cream)
- Granola/Cereal/Pumpkin Pudding Cereal
- Tzatziki and Other Dipping Sauces
- Additions to Soups/Curries
- Thickener for Salad Dressing
But here we will explore my favorite and less obvious use. On my favorite food ever. Kabocha Squash! Otherwise known as Japanese Pumpkin.
Simply remove seeds and bake for 40-60 minutes at 400º F. Edible skin and all! I top with Cinnamon and Coconut Oil/Butter often, but when I desire something more creamy the yogurt comes in.
So simple, so delicious. I am known to eat mass quantities plain, and even larger with said toppings.
As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway.
I also must mention that if you can, also try St Benoit's Yogurt. They are the only yogurt makers i've found that use grass fed cows for their milk. Thus, I get the full fat yogurt (instead of avoiding the corrupted fat from conventionally raised cows) they have when I feel like spending the money, although it is much more runny than Greek. I like to mix it up.
P.S. My interview over at RiseBar is now live! Check it out.