Tag: fall

Roasted Koginut Squash with Pecan Gremolata

Koginut squash is a gorgeous cross between a pumpkin and a butternut. They have beautiful golden skin, and bright orange flesh. They are very sweet like butternut, but not as much of a pain to prep. I really enjoy roasting them because you can eat the skins much like delicata squash. Here they are topped

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Duck Confit with Delicata Squash and Arugula

Duck confit is succulent, rich and tender. While it seems fancy, it ‘s incredibly easy to make. It just takes a little time. Here I pair it with a simple salad of roasted squash and arugula. The acidity of the vinegar and pepperiness of the arugula balance the fattiness of the duck. Duck confit was

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