Preheat the oven to 375°F. Cut the squash in half vertically, then scoop out the seeds. (Save your seeds to roast!) Salt and oil the cut sides of the squash halves, then place cut side-down on a baking sheet. Roast in the oven for 35 minutes. Remove the sheet from the oven, flip the squash halves over and brush more olive oil over the tops. Return to the oven and continue roasting until soft and caramelized, about 15 to 20 more minutes.&nbsp;

Cooking

Storage

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velvety, rich, and nutty

Koginut Squash

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Holding each squash securely on its side, remove the stem by firmly knocking it several times with the top (blunt) end of a chef’s knife—it should pop right off. Working top to bottom, slice each squash in half, then use a spoon to scoop out the seeds. (Compost the seeds, if possible, or clean, roast and eat them.)&nbsp;&nbsp;&nbsp;

Salt and oil the cut sides of the squash halves, then place them cut-side down on a baking sheet. Roast in the oven for 35 minutes. Remove the sheet from the oven, use tongs to flip the squash halves over, and brush more olive oil over the tops. Return to the oven and continue roasting until soft and caramelized, about 15 to 20 minutes more. Finish with a drizzle of good olive oil and a sprinkling of crunchy salt.&nbsp;

Let the roasted squash halves cool completely. To mash the squash, you can either use a tamis sieve (often used for sifting flour) or a wire baking rack. If using the tamis, scoop the flesh out of the skins with a spoon, then force it through the sieve with a flexible spatula or bowl scraper into a medium bowl below. If using the baking rack, rest it over a medium bowl and place one of the squash halves over the rack, flesh-side down; pushing gently but firmly, smear the squash back and forth to force the flesh through the rack. You should be left with the skin still in your hand, but a very fine mash in the bowl. Repeat with the rest of the squash halves.&nbsp;

Transfer the mashed squash into the bowl of a food processor, and blend until completely smooth, taking breaks to scrape down the sides of the bowl. If the squash does not move once the food processor is running, add a small amount of water to get it going; no added moisture is ideal, however.

If you’re planning to use this versatile unseasoned purée at a later date, pack it into labeled airtight containers and store it in the freezer. If, however, it tastes too delicious to wait, eat immediately seasoned with salt, lemon juice and generous amounts of good olive oil, butter or brown butter.

Roasted Koginut Squash (+ Purée)

Start by first removing the Koginut’s stem. Holding the squash securely on its side, remove the stem by firmly knocking it several times with the top (blunt) end of a chef’s knife—it should pop right off. Working top to bottom, slice each squash in half, then use a spoon to scoop out the seeds. (Compost the seeds, if possible, or clean, roast and eat them.)&nbsp;

Next, follow the natural ridges/depressions of the Koginut skin to cut it into wedges about 1-1½ inches wide. In a large bowl, toss the wedges with a drizzle of olive oil, several generous pinches of salt and some cracks of black pepper. Spread the wedges out over a baking sheet on their sides. Roast in the oven—flipping them once—for 20-30 minutes, or until they’re golden brown and tender.&nbsp;

To make the sauce, first toast the walnuts by spreading them on a baking sheet and baking at 350˚F for 8-10 minutes, tossing frequently. Remove from the oven once they’re golden brown and aromatic, then let cool. Next, ‘peel’ the walnuts by transferring them to a clean dish towel, using one hand to gather up the sides to make a bundle, and your other hand to rub the bundle aggressively in order to loosen up the skins. Pour the nuts into a colander/wide-mesh strainer over a compost bin or sink, and shake to force the excess skins through the colander and separate the nuts.&nbsp;

Place 1 cup of the peeled nuts (reserving the rest for garnish) in a high-speed blender or food processor. Add the water, two types of garlic, oil, salt and pepper and blend until smooth. If the mixture is too thick to process, add more water in small increments to get it moving; the finished sauce should be thick but pourable. Taste, and season with more salt and pepper if desired.&nbsp;

To serve, dip the ends of each squash wedge into the walnut sauce and arrange on a platter. Alternatively, drizzle the sauce over the wedges. Using a microplace, shave the reserved walnuts over the wedges as you would parmesan. Finish with a sprinkling of crunchy salt, more cracks of black pepper, a squeeze of fresh lemon juice and a drizzle of really good olive oil.

Koginut Squash

Behind The Seeds

Cooking

Storage

Growing

grow your own

recipes for Koginut Squash

Roasted Koginut Squash (+ Purée)

Roasted Koginut Wedges with Walnut Sauce

Koginut Squash

Behind The Seeds

Cooking

Storage

Growing

grow your own

recipes for Koginut Squash

Roasted Koginut Squash (+ Purée)

Roasted Koginut Wedges with Walnut Sauce

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