Embrace the warmth of the season with the delightful flavors of Koginut squash—a true autumn treasure. With its sweet, nutty taste and creamy texture, this versatile squash is perfect for roasting, soups, or even a comforting purée. Whether you’re looking to impress guests at your next gathering or simply want to savor a cozy dish at home, this recipe will highlight the unique qualities of Koginut squash. Join me on a culinary journey that celebrates the beauty of fall produce and brings the essence of the harvest to your table!
2 small Koginut squash, or any sweet, small squash
2 tablespoons olive oil
1 teaspoon Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt
1 pound fresh burrata
1/4 cup toasted pumpkin seeds
2 tablespoons chopped fresh parsley
To serve:
Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt
Balsamic Vinegar Glaze
Preheat oven to 375F and line a baking sheet with either silicone or parchment.
Cut the ends off the squash, leaving the peel on, remove the seeds, and cut into thin wedges.
Toss with olive oil and sea salt, and place in one layer on baking sheet. Roast until tender, flipping halfway, between 20-40 minutes, depending on the squash variety used.
To serve, place warm squash in large bowl and top with hand torn burrata. Sprinkle pumpkin seeds and fresh parsley. When ready to serve, sprinkle extra Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt and drizzle with balsamic glaze. Enjoy!
Serves 2-4