About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Alison HARDING-SHOGILEV says

    Looking forward to making this and wondering if I can make it use coconut flour/almond flour if I want to make a keto version of this dish. Thank you and Chag Sameach! Your recipes were a delight for Rosh Hashanah and breaking of the Yom Kippur fast.

    • Tori Avey says

      Chag Sameach Alison! That’s a great question, unfortunately I haven’t tested it with either substitute so I’m really not sure. The potato starch works, I’ve tried that… but for keto I haven’t tried a workable sub. Sorry I can’t be of more help!

    • Ashley at ToriAvey.com says

      Hi John, Tori’s assistant Ashley here. I would recommend waiting to pour the sauce over the top until you are ready to bake.

  2. Pat says

    For those who are dairy intolerant try using Daiya cheese and almond milk. I haven’t tried it in this recipe, but I have in others and it works.

  3. Liz says

    5 stars
    Highly recommend this recipe! I had sweet potatoes on hand, so I substituted them for the squash. I baked them for 25 min. at 325. The end result was incredible — best cheese sauce I’ve ever made!

  4. lori says

    Making it tonight, on our first rainy SoCal day. Thanks so much for the how-to prep for roasting. Much better than paying premium for frozen. Our family loves experiments, especially comfort food trials.

  5. laura says

    For those who are not in favor of Walnuts, you can substitute sunflower seeds. It has the same woodsey taste.

    I hate the smell of turkey, and with all the vegetarians at the table, this would be a pleasure to make. (and smell)

    I really love your stories on every recipe!

    Even if only one eats turkey, they feel turkey is tradition on Thanksgiving. If I get the guts, I will make the soufle and have a chocolate turkey on the table.

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