Koginut Squash Recipes to Try: Simple How-Tos! Get Cooking With These Easy and Tasty Ideas
Okay, so I’ve been seeing these cute little koginut squashes at the farmer’s market lately, and I finally decided to grab a couple and give them a try. I love squash, but I hadn’t cooked this kind before, so I did what anyone would do: I hit up the internet for some recipe ideas.
I found a bunch of different ones, some simple, some a bit fancier. I ended up going for a pretty basic roasted squash recipe because I really wanted to see what this koginut tasted like without a ton of other flavors masking it.
Get Prepared
First things first, I preheated my oven to 400 degrees Fahrenheit. While that was warming up, I got to work on the squashes. They were pretty easy to cut in half, I just made sure to hold them steady. After scooping out the seeds (which, by the way, would be great roasted up with some spices, I bet!), I drizzled the cut sides with a little olive oil. Then, I just sprinkled them with some salt and pepper – nothing too crazy.
- Preheat oven to 400F.
- Cut the squash.
- Scoop out the seeds.
- Drizzle with olive oil.
- Sprinkle with salt and pepper.
Start Roasting
I placed them cut-side down on a baking sheet and popped them in the oven. The recipe I was following said to roast them for about 45 minutes, then flip them over. I am not sure why, but I just followed.
- Roast for 45 minutes.
- Flip over.
Add More Flavors
After 45 minutes, I flipped them, and they were already looking pretty good! I melted a little butter, just a tiny bit, and drizzled that over the cut sides. To give them a little more flavor, I sprinkled on some ground cumin and coriander. Honestly, I just grabbed what I had in my spice rack that I thought might taste good. Then it was back in the oven for another 15-20 minutes.
- Drizzle with melted butter.
- Sprinkle with cumin and coriander.
- Back to oven for another 15-20 minutes.
Finish Roasting
You’ll know they’re done when you can easily pierce them with a fork. They should be nice and tender. Mine took closer to 20 minutes in that second round of roasting, but I guess every oven is a little different.
Serve and Taste
And that was it! Super simple, right? I let them cool just a little bit before digging in. They smelled amazing, and I was excited to try them. And let me tell you, they did not disappoint! The flesh was so creamy and sweet. The spices I added were just enough to enhance the natural flavor without overpowering it. I ate mine just as a side dish, but I could see these being great stuffed with grains or other veggies.
Overall, I’m really glad I tried these koginut squashes. They were easy to cook, delicious, and a nice change from my usual butternut. I’ll definitely be making these again!
Original article by the Author:yixunnet,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/koginut-squash-recipes-to-try-simple-how-tos-get-cooking-with-these-easy-and-tasty-ideas/
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