Currently available in the Greater Boston region from October to December.
Behind The Seeds
Developed by Michael Mazourek, this little pumpkin has become a cult favorite for its velvety texture and rich, nutty flavor.
"Want the secret recipe for this Koginut? Slice, roast and feast."
— Dan Barber, chef and Row 7 co-founder
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.
Store squash in a cool, dark place.
Grown in New York.
We partner with regional organic farmers to support biodiversity above and below ground.
Grown by Duncan Family Farms & Martin Farms.