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Home > posts > 2017 > 09 > Caprese Salad and Kabocha
Caprese Salad and Kabocha Thursday, September 21, 2017, 07:15 PM

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Not really much of a meal, but worth noting since Meredith grew both the tomaotes (beefsteak and cherry) and the basil. The caprese was made with burratta.

I also made Kabocha squash. 400°F for 30 minutes, flipped half way. The thinner pieces were fine but a few thick ones were undercooked. I need to be more consistent with the thickness in the future.