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

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.

Ingredients:

  • 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)

Method:

  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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