Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.
This fascinating and lovely squash comes from Row 7 seeds, a project from Dan Barber of Blue Hill and Stone Barns. We use it as the base for a 100% gluten-free and vegan treat that will redefine your fall favorites.
As they say:
“An arranged marriage between two of our favorite squash, this stately little pumpkin offers the best of both: sweetness, smooth texture, storability, yield and a built-in ripeness indicator to ensure it’s picked for peak flavor.
This little pumpkin speaks to the power of pedigree. Developed by Michael Mazourek, it’s a cross between two squash varieties prized by cooks. With such distinguished parents, it’s no surprise that Robin’s Koginut stands out on the plate, with a flavor that’s sweet, intensely squash-y and totally delicious.
Even better, Robin’s Koginut has a built-in ripeness indicator. Fruit turn from green to bronze on the vine, so farmers know exactly when to pick for peak flavor and nutrition. (Could vine-ripened squash be the new vine-ripened tomato?)”
Ingredients: Oechsner Farms buckwheat flour, gluten-free oats, Robin’s Koginut Squash from Maitri Farms, Billington’s dark Muscovado sugar, coconut milk powder (dehydrated organic coconut milk, organic maltodextrin, organic acacia fiber), Harvest Spirits apple cider vinegar, baking soda, cinnamon, nutmeg.
This is a multiple serving of this product.