There was a time when granola was purely a morning player, spicing up your cereal bowl or adding crunch to your parfait. But these days, nobody puts granola in a corner—chefs are ditching A.M.-only limitations and taking this crispy topper into the savory spotlight. Wondering how best to grow your granola game? Give this recipe from Brian Loiacono of New York hot spot Acme a try. Served at his recent Beard House dinner, the dish balances sweetness and spice by marrying the caramelized sugars of roasted butternut squash with a chile-infused purée, creamy stracciatella, and a sunflower–pumpkin seed granola to add earthiness and texture. Add this to your repertoire and you might just find that “breakfast for dinner” has a whole new meaning. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
