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This recipe for roasted koginut squash takes advantage of its natural sweetness and earthy flavor by adding a drizzle of maple syrup. It’s an easy side dish that goes with just about anything!
Do you ever buy a new-to-you vegetable at the farmers market or grocery store, then find yourself wondering how to use it? Well, if you’re wondering what to do with koginut squash, this is the recipe for you.
If we’re rating winter squash on the adorableness scale, koginut definitely earns a 10—it looks like something out of a fairy tale with its squat pumpkin appearance and frosted orange exterior. The inside is deeply colored, with flesh that is sweet, creamy, and a little bit nutty. Koginut squash has the texture of kabocha and the flavor of butternut, and it can be used interchangeably with either of those squashes in recipes. (Try it in Chicken Butternut Squash Red Curry or Stuffed Acorn Squash with Sage Apple Sausage and Wild Rice.)
That said, if you want to enjoy koginut squash on its own, roasting it is the way to go. Roasting brings out the best of any winter squash, and that’s especially true of koginut—the edges caramelize a bit to amp up the sweetness, while the buttery interior practically melts in your mouth when you eat it. A drizzle of maple syrup is the perfect finishing touch!
What You’ll Need
You don’t need much to make perfect roasted koginut squash!
- Koginut squash – Your best bet for finding a koginut squash is a farm stand, farmers market, or specialty market. You’re most likely to find them in the fall and winter.
- Extra virgin olive oil
- Maple syrup – Use a good-quality maple syrup with a rich, deep flavor.
How to Make Roasted Koginut Squash
You don’t have to peel koginut squash, which makes prep super easy. Just make sure you use a sharp chef’s knife when cutting it!
Prepare. Preheat your oven to 425ºF and cut the squash in half lengthwise. Use a spoon to scoop out the seeds and pulp. Cut each half into wedges.
Roast the squash. Arrange the wedges on a baking sheet, drizzle them with olive oil, and sprinkle with salt. Bake for 30 to 35 minutes, or until a fork can pierce the flesh with no resistance.
Serve. Drizzle the squash wedges with maple syrup and serve warm.
More About Cooking Koginut Squash
Here are some more tips on how to cook koginut squash if you’ve never used it before:
- When choosing a koginut squash, look for one that is firm all-around and free of gashes or soft spots. Koginut squash will keep for up to 3 months in a cool, dry, dark place.
- Can you eat koginut squash skin? Yes, you can! Koginut squash skin is edible and when roasted, it gets a nice, crispy texture. Of course, if you’re not a fan, you can simply scoop the flesh out and leave the skin behind. This is easier than peeling the squash before roasting.
- You can use roasted koginut squash as a base for a soup, dice it and add it to a salad, or use it as a substitute for pumpkin puree in any recipe.
How to Store and Reheat Leftovers
Store leftover squash in an airtight container in the refrigerator for 3 to 4 days. You can reheat it in the microwave until warmed through, or bake it in the oven at 350ºF.
Can This Recipe Be Frozen?
You can freeze leftovers in a freezer bag or airtight container for up to 3 months. I recommend letting it thaw in the refrigerator, then warming it in the microwave or oven at 350ºF.
Roasted Koginut Squash
- 1 koginut squash
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 2 tablespoons maple syrup
- Preheat your oven to 425°F
- Cut the squash in half length wise and remove the seeds.
- Now cut each half into wedges and place them on a baking sheet.
- Drizzle the olive oil on top and sprinkle salt to taste (About ½ tsp).
- Bake them for 30 to 35 minutes or until they become tender. The baking time will also depend on how thick your wedges are.
- Drizzle maple syrup on top and serve warm.
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