Organic Koginut Squash
The Koginut Squash is a hybrid squasht that combines Butternut and Kabocha squash together. This squash has a buttery, sweet, nutty tasting flavor with an edible skin and creamy texture. This squash turns from green to bronze on the vine, so farmers know exactly when to pick for peak flavor and nutrition.
Koginut squashes can be roasted, steamed, or baked. They are most often sliced in half with the seeds removed and are roasted until tender. The cooked flesh can be used for a variety of applications including creamy sauces, soups, muffins, breads, pancakes, etc.
Keep in a cool, dark, dry place. Squash can last 1-3 months when properly stored.