Roasted Koginut Squash and Warren Pears with Fried Sage and Honey Vinaigrette

Celebrate the season with these wonderful fall flavors and enjoy this perfect combination of pears & squash.


  • 2 Organic Warren Pears, cut into quarters and cored
  • 3 Medium-sized red onions, cut into blossom or 8 pieces
  • 1 Medium-sized Organic Koginut Squash (Robins’)
  • Enough olive oil to coat all the ingredients
  • Quality honey to taste
  • Lemon juice to taste
  • Kosher salt and freshly ground black pepper to taste
  • Fried sage leaves (optional)


  1. Preheat oven to 425 degrees.
  2. Coat the entire whole Koginut squash with olive oil and bake the whole squash on parchment paper on a rimmed baking sheet until the outside is nicely browned, and you can easily pierce all the way through with a knife or a fork. Allow the squash to cool.
  3. Cut the squash in half, remove the seeds and scoop the flesh out with a spoon and set aside.
  4. Coat the pears and the onions with salt and pepper, and toss. Place a parchment paper on a rimmed baking sheet and spread mixture in a single layer.
  5. Scatter thinly slice butter on the top and roast, turning pieces occasionally, until golden brown, about 40 - 50 minutes.
  6. On a large serving platter place roasted ingredients in layers.
  7. Season to taste. Dress in a drizzling of honey, olive, and lemon juice.
  8. Garnish with fried sage leaves. Serve at once.

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