Posted on October 11, 2019 by Simon
We’re delighted to offer the new Robin’s Koginut squash that has been getting tons of press, from Food & Wine to Fast Company, since it was first announced last year.
Guess what? You CAN believe the hype with this introduction, which combines the red flesh and nutty sweetness of kabocha squash with the velvety texture of butternut.
Here are some prep tips from Susie Middleton at Cook the Vineyard to get you started with Robin’s Koginut—you can’t go wrong if you roast it like an acorn squash.
We now have same-day pick-up available for orders placed before 9:30 a.m. Tuesday through Saturday. The deadline for next-day pick-up is 5 p.m. Monday through Friday.
Visit our online store to learn more.
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