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food photographer los angeles specializing in food and people photography

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Roasted Kabocha Squash with Burrata and Lavender Honey

January 15, 2013 by Crystal 1 Comment

all rights reserved Crystal Cartier 2012 COPYRIGHT

There is no reason on this beautiful green earth not to love kabocha squash. I know I’m coming on a little strong right out of the gate this week, but I’m pretty excited about squashes in general and kabocha is no ordinary squash. Kabocha is a squat, knobby skinned winter squash that is sweeter than butternut and has a texture and flavor that falls between a pumpkin and a sweet potato. It’s picked while still growing and then matures in storage for a couple months to develop a complex sweet flavor. Some people also refer to kabocha as Japanese squash. Give this homely little winter special a whirl. If you can’t find a kabocha you can substitute an acorn or carnival squash instead.

The burrata cheese imparts a delightful creaminess to this recipe which layers nicely with the floral sweetness of the lavender infused honey.

all rights reserved Crystal Cartier 2012 COPYRIGHT

all rights reserved Crystal Cartier 2012 COPYRIGHT

Roasted Kabocha Squash with Burrata and Lavender Honey
 
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A delicious, easy and totally impressive kabocha squash side dish!
Author: Crystal Cartier
Recipe type: Sides
Cuisine: Gluten-Free, Vegetarian
Ingredients
  • 1 kabocha squash,  seeded and cut into quarters lengthwise
  • extra-virgin olive oil
  • sea salt
  • fresh ground pepper
  • 8 oz fresh burrata (I've also top these with goat cheese and plain yogurt blended to a firm but creamy consistency, also delicious)
  • lavender honey for drizzling
  • ground nutmeg
  • ground cinnamon
Instructions
  1. Preheat oven to 400 degrees.
  2. Brush kabocha quarters with olive oil and sprinkle with nutmeg, cinnamon, salt and pepper.
  3. Roast for 45+ minutes or so until the squash is tender when pierced with a fork and begins to caramelize on the edges.
  4. Remove from oven, top each with a hunk of burrata cheese and drizzle with lavender honey.
ENJOY!!!
3.5.3229

 

Filed Under: appetizers, entrées, gluten-free, healthy, recipes, sides, vegetarian Tagged With: burrata, food photographer, food photography, gluten free, holiday, kabocha, recipe, rustic, squash, vegetarian

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  1. Happy Alternative Thanksgiving!!! | Food Photographer Crystal Cartier blog says:
    November 26, 2013 at 10:31 am

    […] ROASTED KABOCHA SQUASH WITH BURRATA AND LAVENDER HONEY […]

    Reply

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