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Koginut squash with coconut persimmon dip

Koginut squash with coconut persimmon dip

It’s the beginning of the fall season and I'm already a little pumpkin’d-out. Don’t get me wrong. I love fall. But there’s so much more to the season than pumpkins. If you’re looking for a lesser known squash to ring in the season, try a koginut squash. Think of a koginut squash as the love child of a butternut and kabocha squash. It has a sweet, delicate character, and goes great with this coconut persimmon dip.

Preparation Time: 10 minutes

Cook Time: 50 minutes

Servings: 4


2 koginut squashes

¼ teaspoon cinnamon

⅔ cup coconut cream

6 slices of dried persimmon


  1. Wash the koginut squashes

  2. Bake squashes in the oven at 400 F degrees for 20 minutes. Remove from oven and allow to cool

  3. Preheat the oven to 425 F degrees. Slice squash and remove seeds. Slice squash into 1/4 inch thick pieces

  4. Spread slices evenly in a single layer on a parchment-lined baking pan. Bake at 425 F degrees for 30 minutes

  5. Prepare dip: In a food processor, blend dried, unsweetened, uncultured persimmon, cinnamon, and coconut cream until smooth.

  6. Enjoy the squash with dip.


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