Roasted Koginut Squash

Roasted Koginut Squash

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From: EatingWell.com, January 2019

This unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 Koginut squash (2¼ to 2½ pounds)
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 teaspoons pure maple syrup (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. Cut squash in half lengthwise and remove seeds. Brush the cut sides with oil and sprinkle with salt and pepper. Place on a baking sheet, flesh-side down.
  3. Bake the squash until tender, 45 to 55 minutes. Drizzle with maple syrup, if desired.

Nutrition information

  • Serving size: ¼ squash
  • Per serving: 122 calories; 4 g fat(0 g sat); 3 g fiber; 21 g carbohydrates; 3 g protein; 0 mcg folate; 0 cholesterol; 9 g sugars; 0 g added sugars; 10,507 IU vitamin A; 27 mg vitamin C; 61 mg calcium; 1 mg iron; 291 mg sodium; 898 mg potassium
  • Nutrition Bonus: Vitamin A (210% daily value), Vitamin C (45% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch

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