Description
This koginut squash recipe is an easy, comforting weeknight meal, featuring tender, caramelized squash with spiced sweetness. It’s a nutritious and satisfying dish, perfect for busy families.
Ingredients
Scale
- 1–2 medium koginut squash (about 2.5 kg)
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon fine sea salt, plus a pinch
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup date syrup (maple syrup or honey can be substituted)
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground cinnamon
- 1 tablespoon water (for glaze)
- 2–3 tablespoons cold water (for tahini drizzle)
- 3 tablespoons tahini (sesame paste)
- 0.25 cup shelled pistachios, chopped and toasted
- 0.5 cup pomegranate arils
- 1 tablespoon fresh flat-leaf parsley, finely chopped
Instructions
- Prep the Squash: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Carefully halve each koginut squash lengthwise, scoop out the seeds and stringy bits, then cut each half into approximately 1-inch (2.5 cm) thick wedges. In a large bowl, toss the wedges with 2 tablespoons olive oil, 1 teaspoon fine sea salt, and 0.5 teaspoon freshly ground black pepper until evenly coated. Arrange them in a single layer on the prepared baking sheet, ensuring not to overcrowd it, which allows for better caramelization.
- Roast to Perfection: Roast the squash for 20-25 minutes, or until the squash is tender and lightly caramelized. The edges should show a slight golden color. (If the squash doesn’t feel tender, give it another 5-7 minutes.)
- Glaze, Drizzle, and Finish: While the squash roasts, prepare the glaze. In a small bowl, whisk together 0.25 cup date syrup, 1 tablespoon fresh lemon juice, 0.5 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon ground cinnamon, and 1 tablespoon water until smooth and pourable. In another small bowl, prepare the tahini drizzle by whisking 3 tablespoons tahini, 1 tablespoon fresh lemon juice, 2 tablespoons cold water, and a pinch of salt. Gradually add up to an additional 1 tablespoon cold water until the mixture is smooth and has a thin, pourable consistency. Toast 0.25 cup chopped pistachios in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they become fragrant. Remove the roasted squash from the oven, gently transfer the wedges back to the large bowl, pour the date-spiced glaze over, and toss to coat. Return the glazed squash to the baking sheet and roast for another 8-10 minutes, or until the glaze is bubbling, slightly thickened, and caramelized at the edges. (Watch carefully to prevent burning.) Arrange the warm, glazed koginut squash wedges on a serving platter, drizzle with the lemon-tahini sauce, then scatter with the toasted pistachios, 0.5 cup bright red pomegranate arils, and 1 tablespoon finely chopped fresh flat-leaf parsley for a vibrant contrast.
Notes
If squash is not tender after initial roast, cook another 5-7 minutes. Watch glazed squash carefully to prevent burning. Store whole koginut squash in a cool, dark place for weeks. Maple syrup or honey can be substituted for date syrup; avocado oil for olive oil.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2-3 wedges
- Calories: 290 calories
- Sugar: 16 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: koginut squash, roasted squash, easy dinner, weeknight meal, family-friendly, vegetarian, spiced, glazed, tahini, fall