Honeynut Squash Caprese Skewers

Prep time: 10 minutes

Cook time: 10-12 minutes

Chill time: 10-20 minutes

To make the skewers:

Preheat your oven to 400°F (200°C).

Cut the honeynut squash in half, scoop out the seeds, and use a melon baller to create small balls from the squash flesh. The balls won’t all be perfect, but you will get a mostly spherical shape.

In a bowl, toss the squash balls with olive oil, salt, and pepper. Then, spread them in a single layer on a lined baking sheet.

Roast in the preheated oven for 10-12 minutes, or until the squash is tender but not mushy. Transfer the squash to a plate and let it cool in the refrigerator.

Once cooled, take the long toothpicks and create appetizer-sized skewers by alternating between the roasted honeynut squash balls and the Mozzamini Tots.

To make the garnish:

Heat about 1/4 inch of vegetable oil in a small skillet over medium-high heat until it shimmers.

Carefully add the fresh sage leaves to the hot oil. Fry the sage leaves for 2-3 seconds, or until they become crisp and darken slightly in color.

Use a slotted spoon to remove the fried sage leaves from the oil and place them on a paper towel-lined plate to drain and cool.

Once cooled, crumble the fried sage leaves over the Honeynut Squash Caprese Skewers as a garnish. Drizzle with balsamic vinegar if desired.

Storage:

Store refrigerated in an airtight container for up to 5 days.

Pair with: California Sauvignon Blanc or Chenin Blanc.

Yield: 6 skewers

Recipe credit: CA Grown

Photo credit: Meg van der Kruik (@thismessisours) for California Grown