RECIPE: Reverse-Seared Squash and Burrata

Author:

Category:

This story contains affiliate links. If you purchase a product through one of our links, we may earn a commission, essentially a small digital finder’s fee. These commissions help us fund the valuable journalism that you see on Bluedot. Thank you for supporting us!

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

Latest Stories

Hungry, Hungry Sea Otters

Conservation efforts that aided in the return of sea otters to a California estuary after overhunting...

Climate Quick Tip: Plastic-Less Party Planning

When planning your next hosting gig: Avoid single-use plastic dishes and straws and instead opt for reusable...

Harness the Power of Rain All Year Long

Did you know that one inch of rain on a 1,000-square-foot surface like a roof can...

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.
Read More

Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here