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Koginut Squash Recipe

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 142kcal
Author Meghan Birnbaum

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.

Nutrition

Serving: 1Serving | Calories: 142kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 683mg | Fiber: 4g | Sugar: 10g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 101mg | Iron: 1mg