Koginut squash is one type of squash that’s a marriage between two delicious varieties of this crop—kabocha squash and butternut squash—and here, Chef Jamie Simpson shares three marvelous ways to use this fruit that’s often referred to as a vegetable. One, two, three, salute!
At the Bar: Koginut Eggnog
Imagine rum infused with the endocarp layer of the koginut squash that directly surrounds its seeds. Add nutmeg. Add vanilla. Enjoy.
Fine Dining: Cornucopia of Koginut
This variety of fall squash is small in size and intense in flavor, which means it lends itself well to assertive flavors in other ingredients in a dish. Using basil, cilantro, peanut, lemongrass, coconut, ginger, and lime, this dish practically builds itself.
Country Club Dining: Lamb Neck and Mushroom Risotto
This is perfect for banquets because one single squash lends itself to twenty servings. Koginut squash is put on a meat slicer, shaved as thinly as possible, and grilled. Then, it’s strategically placed on top of a lamb neck and mushroom risotto.
More About Koginut Squash
Robin’s Koginut Squash offers up a sweet and nutty flavor along with a wonderfully smooth texture, making it ideal for Chef Jamie’s three iterations—plus numerous other ways being brainstormed by our creative chefs.
We hope you enjoyed this installment of plating food techniques!