Squash and persimmons are two ingredients that are plentiful and perfect during the late fall to early winter months. The persimmons on the west coast during these months are truly amazing. The natural sweetness is really enough to eat on its own, you really don’t need to do much. This is a pretty straight forward recipe but one that everyone just loved. You have the sweetness from both the squash and persimmons, you have some spice from the saamjang paste, some acid from the white balsamic and lime, and a little texture and nuttiness from the chestnuts. This is a great vegan recipe and one that could easily be a starter for any dinner party. Here is the recipe I hope you enjoy it!

1 carnival Squash deseeded, cut into 8 equal pieces

2 tbsp saamjang
2 tbsp Basil chiffonade
1 Fuyu Persimmon shaved
1 tbsp White balsamic
1 roasted Grated chestnut
2 tbsp Ssamjang
1 lime zested
Salt to taste

Preheat oven to 400 degrees,

Place carnival squash on a sheet pan lined with parchment paper. Drizzle each piece of squash with olive oil and salt. Place in the oven and bake for 40 minutes or until the squash is tender but not mushy. Take out and allow to cool to room temperature.

To Finish,

Take the cooled squash and spread a little saamjang paste on the top of each one. Place back in the oven to heat up for 5-7 minutes just to get hot. Then take out and cover each wedge of squash with 4-5 slices of persimmon. Place each one on a plate. Then drizzle each one with a place of white balsamic, lime zest, and shaved chestnuts. Serve and enjoy this easily recipe!!!

Squash and Persimmon .JPG