This year, Row 7 is bringing the side: a roasted squash casserole by the pint. The seed company, founded by Dan Barber of Blue Hill, works alongside chefs, farmers, and plant breeders to develop flavorful new organic vegetables—and their Koginut Squash has become a cult favorite. Roasted, the squash becomes velvety, and its rich, nutty flavor lends a fresh herbaceous-ness to the maple syrup and sage ice cream. A deep, wine-like pomegranate jelly ripples across every scoop with a bright acidity that cuts through the caramelized sweetness. Buttery Ritz-cracker-and-hazelnut crumble folds in for a textural crunch, like the topping of your favorite baked Thanksgiving dish.
