RECIPE: Reverse-Seared Squash and Burrata



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In the fall and winter months, markets are overflowing with local squash and pumpkins. This recipe can be applied to any hearty squash you find as long as the skin is soft enough to eat. If not, simply peel it off before cooking.

roasted kuri squash on baking sheet
The squash is roasted before searing. – Photo by Nicole Litvack

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Nicole Litvack
Nicole Litvack
Nicole Litvack is a San Diego–based cook, writer and ceramicist. The daughter, granddaughter, and niece of veteran commercial fishermen, she works as the Fisheries and Content Consultant for Local Fish and Saraspe Seafoods.
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