My Roasted Koginut Squash Recipe with maple drizzle is the perfect balance of natural sweetness and savory depth. As it roasts, the squash caramelizes beautifully, turning fork tender with deliciously crisp edges. A drizzle of maple syrup enhances its sweet flavor, while extra-virgin olive oil and kosher salt keep it perfectly balanced. Topped with crunchy roasted pumpkin seeds, this simple yet satisfying dish is a fall favorite. Buon appetito!
What does Kogninut Squash taste like?
A koginut squash has the sweet flavor of a butternut with the creamy texture of kabocha and delicata squash. It’s naturally sweet, rich, and slightly nutty, with a smooth, creamy bite that almost melts in your mouth. When roasted, it develops delicious caramelized outsides while staying fork tender inside, making it perfect for both savory and sweet dishes.
Looking for more? Try my Roasted Honeynut Squash, Roasted Delicata Squash, Butternut Squash Soup, and Butternut Squash Risotto.
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🌟 Why You'll Love this Recipe
- Perfectly Balanced Flavor – The natural sweetness of koginut squash pairs beautifully with the drizzle of maple syrup, while extra-virgin olive oil and kosher salt bring out its savory depth. The result is a dish with the perfect amount of earthy sweetness and effortless flavor.
- Dreamy Texture – This new squash variety has the creamy texture of delicata squash with the fork tender bite of a well-roasted sweet potato. Roasting creates delicious caramelized outsides while keeping the inside smooth and velvety.
- Simple Yet Versatile – With just a few ingredients, this recipe delivers maximum flavor with minimal effort. It works as a cozy side dish, a salad base, or even a topping for a grain bowl. Plus, you can roast the seeds for an extra layer of crunch!
🥘 Ingredients
- Koginut Squash: This new squash variety has the sweet flavor of a butternut with the creamy texture of delicata squash. When roasted, it becomes fork tender with delicious caramelized outsides. If you can’t find koginut squash, honeynut or kabocha squashes make great substitutes.
- Extra-Virgin Olive Oil: Helps the squash roast evenly while adding a smooth, rich flavor. Avocado oil works as a good alternative if you prefer a more neutral taste.
- Kosher Salt (or Teaspoon Salt): Enhances the natural sweetness of the squash and balances the maple syrup drizzle. If using fine salt, reduce the amount slightly to avoid over-seasoning.
- Maple Syrup: A drizzle of maple syrup brings out the squash’s natural sweetness and creates a delicious contrast to the savory elements. For a different twist, try a touch of honey or a splash of apple cider for added depth.
- Roasted Pumpkin Seeds: The perfect crunchy garnish, adding texture and a nutty bite to the dish. If you don’t have pumpkin seeds, toasted pecans or walnuts also pair beautifully.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the Squash: Preheat your oven to 425°F. Cut the koginut squash in half lengthwise and scoop out the seeds. Set the seeds aside if you plan to roast them. Cut the squash halves into wedges, making sure they are evenly sized for even roasting.
Season the Squash: Place the squash wedges on a parchment paper lined baking sheet. Drizzle with extra-virgin olive oil and sprinkle with kosher salt. Toss gently to ensure each piece is well-coated.
Roast the Squash: Transfer the baking sheet to the oven and roast for 30 to 35 minutes, flipping the wedges halfway through. The squash is ready when the edges are golden brown and the inside is fork tender.
Drizzle with Maple Syrup: Remove the squash from the oven and immediately drizzle maple syrup over the hot wedges. Let the squash sit for a minute to allow the syrup to soak in slightly before serving.
Roast the Pumpkin Seeds (Optional): While the squash is roasting, rinse the reserved seeds under cold water to remove any remaining pulp. Pat them dry with a towel. Toss with a drizzle of olive oil, a pinch of salt, and black pepper. Spread them in a single layer on a baking sheet and roast at 350°F for 10 to 15 minutes until golden and crisp.
Serve and Enjoy: Arrange the roasted koginut squash recipe on a serving platter and garnish with roasted pumpkin seeds or toasted pecans or almonds for added crunch. Serve warm as a side dish or as part of a grain bowl.
👩🏼🍳 Tips & Notes
- Cut Evenly for Best Roasting – To ensure the squash cooks evenly, cut the wedges into uniform sizes. This helps them roast at the same rate, giving you a perfectly fork tender texture with delicious caramelized outsides.
- Don’t Skip Flipping – Halfway through roasting, flip the squash to get an even golden brown crust on both sides. This step ensures the best flavor and creamy texture, preventing one side from becoming too soft while the other crisps up.
- Let the Maple Syrup Soak In – Drizzle the maple syrup over the squash while it’s still hot from the oven. The warmth helps it absorb into the squash, enhancing its natural sweetness and creating the perfect amount of earthy sweetness in every bite.
📖 Substitutions & Variations
Squash Variety: Swap koginut squash with delicata squash, honeynut squash, or sweet potatoes for a similar creamy texture and natural sweetness.
Maple Syrup Alternative: Use honey or a splash of apple cider for a slightly different sweet and tangy finish.
Spices for Extra Flavor: Add a sprinkle of cinnamon or smoked paprika before roasting to enhance the earthy sweetness or give it a smoky twist.
🍴 Serving Suggestions
Grain Bowl Base – Serve the roasted koginut squash recipe over a warm bowl of wild rice or quinoa, topped with roasted pumpkin seeds, goat cheese, and a drizzle of lemon juice for a hearty, flavorful meal.
Savory Side Dish – Pair it with roasted brussels sprouts and a little butter for a cozy fall-inspired plate. It’s a perfect side for roasted chicken, pan-seared salmon, or even a Thanksgiving spread.
Hot Soup Garnish – Add the roasted squash to a velvety coconut milk-based soup for extra depth and texture. Top with a handful of crispy pumpkin seeds and a pinch of black pepper for a finishing touch.
💭 Recipe FAQs
Yes! Roast the koginut squash in advance and store it in an airtight container at room temperature for up to a few hours or in the fridge for up to 3 days. To reheat, place the squash on a parchment-lined baking sheet and warm it in a 350°F oven until heated through. For the best flavor and texture, drizzle the maple syrup just before serving.
🥣 Storage & Reheating
Refrigeration: Store leftover roasted koginut squash recipe in an airtight container in the fridge for up to 3 days. Let it cool to room temperature before sealing to prevent excess moisture.
Reheating: To maintain its fork tender texture and delicious caramelized outsides, reheat in a 350°F oven for about 10 minutes or until warmed through. A quick pan-sear over medium heat with a little butter or olive oil also works well.
Freezing (Not Recommended): Due to its creamy texture, roasted koginut squash recipe can become too soft when frozen and thawed. If you must freeze it, mash the squash first and store it in an airtight container for up to 3 months, then use it in soups or purees.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Koginut Squash Recipe
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Equipment
- Baking sheet
- Large knife
- Spoon (for scooping seeds)
- Small bowl (for seeds, optional)
- Mixing bowl (optional, for tossing seeds or wedges)
- Oven
Ingredients
- 1 Koginut Squash
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 2 tablespoons maple syrup
Instructions
- Prepare the squash: Preheat your oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Cut each half into wedges and place them on a baking sheet.
- Season the squash: Drizzle the olive oil over the wedges and sprinkle with salt (about ½ teaspoon or to taste).
- Bake the squash: Place the baking sheet in the oven and bake for 30 to 35 minutes, or until the squash is tender. The baking time will depend on the thickness of the wedges.
- Finish and serve: Remove the squash from the oven and drizzle the maple syrup over the top. Serve warm.
Notes
- Save the seeds: You can roast the seeds from the squash and use them as a garnish.
- To roast: Rinse the seeds under cold water to remove any squash pulp and pat them dry with a towel. Toss the seeds with a small amount of olive oil, a pinch of salt, and optional spices (paprika, garlic powder, or cumin work well). Spread them on a baking sheet and roast in the oven at 350°F for 10 to 15 minutes, stirring occasionally, until golden and crispy.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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