MUCH AS I ADMIRE your magazine, I do take exception to the recipe in November 1993's "Simple Feast" (by Carey Burkett). As a registered dietitian, the thought of 2/3 cup of butter, two eggs, and 1 cup cheese in 3 cups of squash is truly scary. When we are urging everyone to cut down on fat and cholesterol, we hope you and Burkett will reconsider and give us more heart-healthy squash recipes.
Loris Masterton
Storrs, Connecticut
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