Koginut Squash Stew with Big Noodles and Burrata

A comforting stew featuring koginut squash, hearty noodles, and creamy burrata.

By @justine_snacks

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 koginut squash
• 0 big noodles
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 4 cups vegetable broth
• 0 salt
• 0 pepper
• 0 burrata
• 0 olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the koginut squash in half and remove the seeds. Place the squash halves cut side down on a baking sheet.
3. Roast the squash in the preheated oven for 25-30 minutes until tender.
4. While the squash is roasting, bring a large pot of salted water to a boil and cook the big noodles according to package instructions until al dente.
5. Drain the noodles and set aside.
6. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent.
7. Add the roasted squash to the pot along with vegetable broth. Bring to a simmer and cook for 10 minutes.
8. Use an immersion blender to blend the stew until smooth. Season with salt and pepper to taste.
9. Add the cooked noodles to the stew and stir to combine.
10. Serve the stew in bowls, topped with burrata and a drizzle of olive oil.