Roasted Koginut Squash

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.

Carolyn Casner
Source: EatingWell.com, January 2019

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Recipe Summary

active:
5 mins
total:
1 hr
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 375 degrees F.

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  • 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.

  • Bake the squash until tender, 45 to 55 minutes. Drizzle with maple syrup, if desired.

Nutrition Facts

Serving Size:
1/4 squash
Per Serving:
122 calories; protein 3g; carbohydrates 21.1g; dietary fiber 3g; sugars 9g; fat 3.5g; saturated fat 0.5g; vitamin a iu 10506.8IU; vitamin c 27mg; calcium 60.8mg; iron 1.1mg; magnesium 0.3mg; potassium 898.1mg; sodium 290.7mg.
Exchanges:

1 fat, 1 starch
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