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
2 koginut squashes
¼ teaspoon cinnamon
⅔ cup coconut cream
6 slices of dried persimmon
Wash the koginut squashes
Bake squashes in the oven at 400 F degrees for 20 minutes. Remove from oven and allow to cool
Preheat the oven to 425 F degrees. Slice squash and remove seeds. Slice squash into 1/4 inch thick pieces
Spread slices evenly in a single layer on a parchment-lined baking pan. Bake at 425 F degrees for 30 minutes
Prepare dip: In a food processor, blend dried, unsweetened, uncultured persimmon, cinnamon, and coconut cream until smooth.
Enjoy the squash with dip.