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Home Cooking 8

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dmkashmer | May 10, 2008 05:30 PM

as part of a meal tonight, I served roast butternut squash (cut into strips) and with strips of orange juice (and chocolate sauce) that I had turned purple with food coloring and prepared as a gel with agar.

the texture of everything was soft, and I'm looking for something to add some crunch without detracting from the flavor combination of orange and butternut squash.

any suggestions?

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