2 Koginut Squash Recipes That Are Healthy For Body!

Koginut squash recipes are popular among health freaks.  Koginut squash is a recently developed hybrid squash that closely resembles butternut and other squashes.  It can be harvested in the autumn and stored well over the winter. Since it is high in nutritive value, it is considered a healthier option for vegetables these days.  Its orangish flesh cooks easily and can be roasted or made into soups or curries.  It has a rich, buttery, and nutty flavour that turns sweet when it is cooked.

Nutritional Value of Koginut Squash

Squash is rich in vitamins B and C.  It is also loaded with minerals like magnesium, manganese, zinc, and copper, which are highly beneficial to the body.  The vegetable also contains immense quantities of beta-carotene, which is converted to Vitamin A once it has been consumed.  The high nutritive value of this vegetable is probably one reason it is highly sought after.

Is the Koginut Squash sweet?

The flesh of the squash tends to get a little sweet when it is cooked, but this can easily be masked by spices and seasonings.  Also, due to its rich flavour and creamy texture, you can serve the squash with a variety of toppings.  These significantly alter and enhance the flavour of the squash.

Listed below are some recipes that you can easily whip up at home using this vegetable.  These are good options for a healthy weekday meal.

Roasted Koginut Squash

This recipe yields a delicious roasted squash that you can enjoy for dinner, either with toppings of your choice or just plain.

Ingredients for making Koginut Squash Recipes

• 1 koginut squash
• 2 tbsp extra-virgin olive oil
• Salt to taste
• Pepper to taste
  

Method of Preparation for Koginut Squash Recipes

1. Wash the other skin of the squash well before you begin the cooking process.
2. Preheat your oven to 375 F
3. Slice the squash lengthwise and discard all the seeds.
4. Cut the squash into halves and then into quarters.
5. Make tiny indentations on the skin of the squash. This is to allow any steam that might build up while roasting to escape.
6. Now place the squash onto a greased tray or on a tray that has been lined with baking paper, flesh side down.
7. Bake for around 40 – 45 minutes.
8. Prick them with a toothpick or a sharp knife to check if they are done.  If the flesh is soft, that means they have finished roasting.

Roasted Koginut Squash Soup

This recipe will give you a bowl of warm, wholesome, comforting soup that can warm you up from the inside.  The seasonings and spices enhance the natural flavours of the squash.  You can also use your choice of toppings to go with the soup.

Ingredients for Roasted Koginut Squash Soup

• 1 large koginut squash
• 1 large red onion
• 3 cloves garlic
• 2 tbsp ginger
• 1 tbsp olive oil
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 cup white wine
• 2-3 cups chicken stock
• 3 tbsp butter
• Salt to taste
• Pepper to taste

Method of Preparation for Roasted Koginut Squash Soup

1. Roast the squash in the oven at 375 F as described above.
2. Once it has cooled down, scoop out the flesh and leave it to rest.
3. In a pan, add olive oil and add onions to it.  Cook the onions till they are soft.
4. At this stage, add the chopped ginger and garlic and cook till the raw smell goes off.  This will take no more than 3 minutes.
5. Add the ground-up cumin and coriander and continue to cook on medium flame.
6. Now add the wine to the pan and simmer for a few minutes until it starts to bubble.
7. Allow it to bubble for 50 seconds so that the alcohol is burnt away.
8. Let this mixture reduce till it forms a thickish gravy.
9. Pulse the contents of the frying pan, the chicken stock, and the flesh of the squash in a food processor.  Be sure not to blend it too much.  A few rounds are more than enough.
10. Now pour this soup into a saucepan and bring it to a boil again.
11. You may also add butter into the soup at this stage.
12. Some toppings for the soup that might interest you are:

• Croutons
• mushrooms
• Grated parmesan cheese
• Crispy fried bacon
• Cilantro leaves
• Dried herbs (basil, thyme, rosemary)

Summary