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Roasted Koginut Squash

  • 5 m
  • 1 h
Carolyn Casner
“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.”


    • 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)


  • 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.
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