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You can make a lot of delicious things with Koginut squash, and once you try it, you might never look at butternut the same way again.
If you’ve been wondering what to make with Koginut squash, the good news is that this versatile winter squash works in everything from simple roasted side dishes to rich soups and even desserts.
Koginut squash is a relatively new variety developed by Chef Dan Barber and the team at Row 7 Seed Company, and it’s a cross between a butternut squash and a kuri squash.
That means you get the best of both worlds: the creamy texture of butternut with the sweet, dense flesh of kuri.
And because Koginut squash has a thin, edible skin and a small seed cavity, it’s incredibly easy to prep compared to other winter squash.
In this post, we’ll cover some of the best things to make with Koginut squash, from roasted cubes to creamy soups, and a few creative ideas you might not have considered.
Let’s get into it.
What to Make With Koginut Squash: The Best Ideas
What to make with Koginut squash really comes down to how you like to eat your squash, because this variety is remarkably flexible.
Here are some of the top ways to enjoy it:
1. Roasted Koginut Squash Cubes
Roasting is probably the simplest and most rewarding thing to make with Koginut squash.
Cut it in half, scoop out the seeds, and chop it into one-inch cubes.
Toss the cubes with olive oil, salt, pepper, and a pinch of cinnamon or nutmeg, then roast at 400°F for about 25 minutes until the edges caramelize.
The natural sugars in Koginut squash deepen in the oven, giving you sweet, tender bites with crispy corners.
You can eat these roasted cubes as a side dish, toss them into salads, or pile them on a grain bowl with tahini dressing.
2. Creamy Koginut Squash Soup
If you want to make something cozy with Koginut squash, soup is the way to go.
Because the flesh is so smooth and velvety when cooked, it blends into a silky soup without needing much cream.
Start by roasting or sautéing the squash with onions and garlic, then simmer it in vegetable or chicken broth until soft.
Blend everything until smooth, and finish with a splash of coconut milk, a drizzle of olive oil, and some toasted pepitas on top.
The result is a bowl of soup that tastes rich and comforting but still feels light.
3. Koginut Squash Puree
Another great option when you’re deciding what to make with Koginut squash is a simple puree.
Roast the squash until tender, then mash or blend it with butter, salt, and a little maple syrup.
This puree works as a beautiful bed for roasted chicken or pork, and it’s also a fantastic filling for ravioli or stuffed pasta.
You can even sweeten it a bit more and use it as a base for pies, tarts, or muffins.
4. Stuffed Koginut Squash Halves
Because Koginut squash has a small seed cavity, it’s perfect for stuffing.
Slice it in half, roast it cut-side down for about 20 minutes, then flip it over and fill the hollow with a mixture of cooked rice, quinoa, sausage, mushrooms, and herbs.
Return it to the oven for another 15 minutes until everything is hot and bubbly.
This makes a stunning main course that looks fancy but takes very little effort.
You can also stuff it with a vegetarian mix of black beans, corn, and cheese for a fun weeknight dinner.
5. Koginut Squash Risotto
If you’re looking for a slightly more elegant dish, consider making risotto with Koginut squash.
Cube the squash and roast it first, then stir the puree or cubes into a classic risotto near the end of cooking.
The sweetness of the squash pairs beautifully with Parmesan, sage, and a little white wine.
It’s creamy, comforting, and the kind of meal that makes people ask for the recipe.
6. Koginut Squash Fries
Yes, you can make fries with Koginut squash, and they’re fantastic.
Cut the squash into thin wedges, toss with olive oil, cornstarch, salt, and paprika, then roast or air-fry until golden and crispy.
The natural sweetness of the squash makes these fries irresistible, especially with a garlicky aioli or a yogurt dipping sauce.
It’s a fun twist on regular fries and a great way to get kids to eat squash.
7. Koginut Squash Muffins or Bread
Because Koginut squash puree is so smooth and sweet, it works beautifully in baked goods.
Swap it for pumpkin or butternut puree in your favorite muffin, bread, or pancake recipe.
The result is a moist, tender crumb with a subtle sweetness that pairs well with cinnamon, nutmeg, and chocolate chips.
You can also swirl the puree into cheesecake or use it as a filling for hand pies.
Tips for Cooking With Koginut Squash
Before you rush off to make something with Koginut squash, here are a few quick tips to keep in mind.
1. You Can Leave the Skin On
Koginut squash has a thin, edible skin, so you don’t have to peel it for most recipes.
Just wash it well and cut it into cubes or slices.
The skin softens nicely when roasted and adds a bit of texture and fiber.
2. Roast Before Pureeing
If you’re making soup or puree, roasting the squash first brings out its natural sweetness.
It also makes the flesh easier to scoop and blend.
3. Save the Seeds
Don’t toss the seeds.
Rinse them, toss with oil and salt, and roast them at 350°F for about 15 minutes.
They make a crunchy, nutritious snack or a great topping for soups and salads.
So, What to Make With Koginut Squash?
What to make with Koginut squash is really up to your imagination, because this squash can do it all.
From simple roasted cubes to creamy soups, stuffed halves, risotto, fries, and even baked goods, Koginut squash is one of the most versatile winter squash you can buy.
Its sweet, creamy flesh and edible skin make it a joy to cook with, whether you’re making a quick weeknight side or an impressive holiday dish.
So next time you spot a Koginut squash at the market, grab it and try one of these ideas.
You’ll be glad you did.