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    Paleo News

    Dallas dish of the week: Trader Joe's butternut squash pizza crust

    Teresa Gubbins
    Nov 16, 2018 | 2:13 pm
    trader joe's butternut squash crust
    This is not pizza, people.
    Photo courtesy of Trader Joe's List

    Editor's note: Every week, we'll spotlight a culinary treat found around Dallas-Fort Worth — whether it's a new opening, a dish at a restaurant, or a grocery find.

    Dish: Butternut squash pizza crust, $5
    Location: Trader Joe's

    Generally speaking, if it's from Trader Joe's, it's good. This butternut squash pizza crust, introduced in early October, is an exception. It's good but weird, and no one should even remotely confuse it for a pizza crust.

    Pizza crust is a dough. It's made from flour and other things, depending on where you get your pizza. But the GF crowd, still craving pizza yet determined to avoid flour, has petitioned for alternative products — even with something like pizza crust, where the essential ingredient is, hello, flour.

    Many companies have tapped cauliflower as a substitute for all sorts of starchy things including mashed potatoes and pizza crust. Trader Joe's has one such cauliflower pizza crust, which they introduced in 2017, and which has been well received. Now they're going for a repeat with a butternut squash version.

    The ingredients are pretty simple: butternut squash, corn flour, olive oil, and salt. It's a thin flat disc, about 3/8-inch thick, which you're instructed to bake for 10-12 minutes on each side.

    That wasn't anywhere near long enough. I probably baked it 15 minutes on each side, and the center remained moist and dense, while the edges got increasingly crusty and brown.

    Trying to flip it over was a bit of a disaster, because it doesn't hold together. Using a regular spatula, it broke into chunky pieces. You'd need a spatula the size of a pizza to flip it.

    Butternut squash has its own trendiness, especially butternut squash soup. Just about every restaurant makes one. It makes a pleasing soup; pureed, it has a rich, velvety texture that's like bisque.

    But its texture has none of the traits you expect from pizza crust. This was a little like mochi, the chewy rice cake. And flavor-wise, it didn't have a pronounced or memorable taste, although butternut squash tends to have a pretty subtle flavor.

    For toppings, they recommend asparagus, tomato, and red onion, but it wasn't sturdy enough to hold a lot. It might be good with cheese on top, if you like cheese.

    They also suggest cutting it into pieces "for snacking and dipping." I dipped some broken pieces in marinara sauce, to try and approximate the pizza concept, and it seemed like a terrible combination. In the real world, I would not eat butternut squash with anything tomato-y.

    It's fun to try new products, but this just seemed sad.

    reviewspizza
    news/restaurants-bars

    Crepe News

    Sweet Paris crepe chain folds in another Dallas location in Addison

    Teresa Gubbins
    Jun 19, 2025 | 6:16 pm
    Sweet Paris Creperie S'mores crepe
    Photo by Julie Soefer
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    Sweet crepes are coming to Addison via Sweet Paris Crêperie & Café, the Houston-based crêpes chain, which is opening a location in Prestonwood Place, at 5290 Belt Line Rd. #110, with doors expected to open in early 2026.

    Sweet Paris was founded in Houston in 2012 by Ivan and Allison Chavez with a mission to revive the art of eating crepes. There's a location in Southlake, which opened in 2024, and another in McKinney, which just opened in June. (There's also a location coming soon to Dallas' Snider Plaza.)

    The menu offers 20 crepes in varieties savory and sweet including dulce de leche, lemon & sugar, s'mores, chicken enchilada, Philly cheesesteak, and a vegan option with portobello mushrooms, black bean purée, corn salsa, and chipotle sauce.

    While crepes are the signature, they also serve waffles, egg breakfasts, panini, and salads. A "croque madame" crepe has scrambled eggs, gruyère, smoked ham, & béchamel sauce, while an Alaskan has smoked salmon, pickled red onions, capers, and scrambled eggs, topped with dill sour cream, & scallions. Everything is $20 or less.

    They also serve beer and wine, mimosas, milkshakes, espresso drinks such as lattes, and hot chocolate.

    This new location marks the third of four units to be developed by franchisee duo Ludo and Yi Le Gall.

    “We fell in love with Sweet Paris the moment we discovered it,” Ludo says in a statement. “Bringing this unique experience to Texans has been a dream come true, and we’re thrilled to grow our presence throughout the state with a new location in Addison.”

    Situated within Restaurant Row at Belt Line & Montford, Prestonwood Place includes hot hot restaurants like Mendocino Farms, Flower Child, Loro, Postino, Original Pancake House, and more. All it was missing was crepes. Now that niche has been filled by Sweet Paris, with crêpes, coffee, and charm.

    Sweet Paris Crêperie & Café has been growing and now has 21 stores in operation in Arizona, Florida, Minnesota, Texas, and Mexico.

    breakfastopenings
    news/restaurants-bars
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