This roasted koginut squash is sweet and savory, seasoned with salt and black pepper, and makes the perfect side dish for any meal.
We’re all trying to add more veggies to our meals these days, and koginut squash is the perfect way to do it.
This roasted koginut squash may sound simple–roasted with olive oil, salt, and black pepper–but that’s all it needs to let its delicious flavors shine through.
I love serving this alongside some Roasted Cornish Hens or a quick and easy Air Fryer Pork Tenderloin for a super simple but satisfying dinner, or to top a Chopped Kale Caesar Salad for a filling lunch!
Koginut squash is easy to prepare, and even easier to eat!
Table of Contents
Ingredients for roasted koginut squash
- Koginut squash – Koginut is sweet tender and full of vitamins.
- Olive oil – This is our fat of choice to help brown and roast our squash.
- Kosher salt and black pepper – Kosher salt and black pepper are necessary to help enhance the flavors of the koginut squash.
What is Koginut squash?
I’m so glad you asked!
Koginut squash is a hybrid of two other varieties of squash: butternut and kabocha.
The squash is creamy in texture, like a kabocha, and is sweet and has a thin and edible skin, like butternut. Plus it is packed with vitamin C and potassium.
You can find Koginut squash right alongside other squash in the produce section of most major grocery stores.
But if you can’t find it, no worries!
You can substitute either butternut or kabocha for koginut as they are completely interchangeable.
How to use koginut squash
You can use koginut squash in place of butternut squash in soups, like my Instant Pot Butternut Squash Soup, or pasta, like my Butternut Squash Pasta Salad.
It’s great for roasting with fall flavors, like my Cinnamon Maple Delicata Squash, or even putting on top of a pizza for feeding a crowd, like my Bacon Brussels Sprouts Butternut Squash Flatbread.
It’s a super versatile, delicious, and easy squash to work with!
Variations
When you’re roasting koginut squash, here are some great herbs and spices to add to get different flavor profiles:
- Maple syrup and cinnamon for fall flavors.
- For something spicy and smoky, try sprinkling some cayenne and cumin.
- If you like a sweet and savory combination, try roasting with some olive oil, balsamic vinegar, and basil.
Storage and leftovers
Any leftover roasted koginut squash can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More side dishes
- Want a classic? Try my Baked Sweet Potato
- Need something simple that packs tons of flavor? Try my Simple Roasted Cabbage
- Love grilling? Try my Grilled Zucchini
- Looking for something quick and easy? Try my Air Fryer Roasted Potatoes
Roasted Koginut Squash
Ingredients
- 1 koginut squash about 2.5 pounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees F and line a baking sheet pan with a Silpat liner or parchment paper.
- Cut your koginut squash in half, scoop out the pulp and seeds, and then cut each half in half.
- Drizzle the inside flesh with the olive oil and sprinkle with kosher salt and black pepper.
- Add to the preheated oven and roast for about 45 minutes or until the inside flesh is fork-tender and soft.
- Serve as a side dish or use in a salad or soup.
Nutrition
